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Pesto-Chicken Manicotti

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By Betty Crocker Kitchens
Updated Feb 26, 2010
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Clever steps and easy ingredients, like prepared pesto and pre-cut chicken tenders, help you make perfect stuffed pasta in less time.

Pesto-Chicken Manicotti

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 7
  • Ingredients 9
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Ingredients

  • 1 jar (16 oz) Alfredo pasta sauce
  • 1 1/2 cups water
  • 1 teaspoon garlic powder
  • 1 package (1 1/4 lb) uncooked chicken breast tenders (not breaded) (14 tenders)
  • 1 teaspoon Italian seasoning
  • 14 uncooked manicotti pasta shells (8 oz)
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 large tomato, chopped (1 cup)
  • 1/3 cup basil pesto

Instructions

  • Step 
    1
    Heat oven to 375°F. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9-inch (3-quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
  • Step 
    2
    In medium bowl, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
  • Step 
    3
    Cover with foil. Bake 45 to 50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2 to 4 minutes longer or until cheese is melted. Sprinkle with tomato. Serve with pesto.

Nutrition

600 Calories
34g Total Fat
37g Protein
35g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
18g
91%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
610mg
25%
Potassium
200mg
6%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
9%
Sugars
2g
Protein
37g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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