PESTO CHICKEN MANICOTTI
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Heat oven to 375. In medium bowl mix 1 (16 oz) jar alfredo pasta sauce, 1 ½ c water and 1 tsp garlic powder. In ungreased 13x9 (3 quart) glass baking dish spread about 1/3 of pasta sauce mixture. Then in medium bowl put 1 (1 ¼ lb or 14 tenders) pkg uncooked chicken breast tenders and sprinkle with 1 tsp Italian seasoning. Then stuff chicken into uncooked manicotti (need 14 uncooked manicotti pasta shells 8 oz). Place shells in baking dish. Pour rest of sauce over shells and cover with foil. Bake for 45-50 minutes, then sprinkle with 2 c shredded mozzarella cheese (8 oz) and bake uncovered 2-4- minutes. Also can sprinkle with chopped tomato and/or pesto. We tried this on 12/09 and it was very good. It did take longer to bake than the allotted time. None of us used the pesto but I did use the tomato and very good with that.