Ingrédients pour Chicken And Rapini Manicotti
- Olive Oil
- 1 medium onion, finely chopped
- Roasted Garlic
- Dried Thyme Leaves
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
- Crushed Tomatoes
- Fresh Basil Leaf
- 12 jumbo manicotti shells
- 1 bunch rapini (about 8 ounces)
- Lean Ground Chicken
- 15 ounces ricotta cheese
- Italian Cheese Blend
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Comment préparer Chicken And Rapini Manicotti
- Heat 2 tablespoons olive oil in a saucepan over medium heat.
- Add 1/2 of a medium onion, finely chopped, and 1 clove garlic, minced.
- Stir in 1 teaspoon dried thyme, 1/4 teaspoon black pepper, and a pinch of red pepper flakes.
- Sauté for 5 minutes, or until the onion is translucent.
- Stir in 1 (28-ounce) can crushed tomatoes. Simmer for 15 minutes, or until thickened.
- Stir in 1/4 cup fresh basil, chopped, and cool the sauce to room temperature.
- Meanwhile, cook 12 jumbo manicotti shells according to package directions until al dente. (6-8 minutes).
- Place the cooked manicotti on a paper towel-lined baking sheet to cool.
- In the same pot of boiling water, cook 1 bunch rapini (about 8 ounces) for 2 minutes.
- Immediately transfer rapini to a bowl of ice water to stop the cooking process. Squeeze out excess water and chop finely.
- In a nonstick skillet over medium-high heat, combine 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces, with the remaining half of the chopped onion and minced garlic.
- Cook, breaking apart with a spoon, until the chicken is browned and cooked through.
- Transfer the cooked chicken to a bowl and cool slightly.
- Add the chopped rapini, 15 ounces ricotta cheese, 1/2 cup of the prepared tomato sauce, and 1/4 cup shredded mozzarella cheese to the cooked chicken. Mix well.
- Spread 1 cup of the remaining tomato sauce in the bottom of an 11x9-inch baking dish.
- Fill each manicotti shell with the chicken and rapini mixture.
- Arrange the filled manicotti in the prepared baking dish.
- Pour the remaining tomato sauce over the manicotti and sprinkle with the remaining 1/4 cup of mozzarella cheese.
- Cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
8g
Carbs
6g
