Post by wilderness on Jul 31, 2023 6:58:46 GMT -5
Stuffed Chicken Manicotti-Annrms
1 jar (26-30 oz.) tomato pasta.
¾ cup water
1 teaspoon granulated garlic
2 teaspoons Herbs de Provence (optional)
14 chicken tenders (not breaded)
2 cups shredded Italian cheese blend
½ cup finely chopped prosciutto (I rinsed it twice to rid of some salt and used mini-food processor.)
Crushed red pepper flakes. (I used a teaspoon, and it's nice and spicy for us!)
Heat over to 350°. Mix pasta sauce, V-8, and water in a 4 cup measuring cup. Add Herbs de Provence, hot pepper flakes, and prosciutto. Mix and spread about 1/3rd into the bottom of a 9x13 Pyrex baking dish. Insert chicken tenders into the uncooked shells. Place shells onto the pasta sauce in the dish. Pour remaining sauce over shells, covering completely.
Cover with aluminum foil and bake 1 hour or until shells are tender. Uncover and sprinkle with cheese. Serve.
1 jar (26-30 oz.) tomato pasta.
¾ cup water
1 teaspoon granulated garlic
2 teaspoons Herbs de Provence (optional)
14 chicken tenders (not breaded)
2 cups shredded Italian cheese blend
½ cup finely chopped prosciutto (I rinsed it twice to rid of some salt and used mini-food processor.)
Crushed red pepper flakes. (I used a teaspoon, and it's nice and spicy for us!)
Heat over to 350°. Mix pasta sauce, V-8, and water in a 4 cup measuring cup. Add Herbs de Provence, hot pepper flakes, and prosciutto. Mix and spread about 1/3rd into the bottom of a 9x13 Pyrex baking dish. Insert chicken tenders into the uncooked shells. Place shells onto the pasta sauce in the dish. Pour remaining sauce over shells, covering completely.
Cover with aluminum foil and bake 1 hour or until shells are tender. Uncover and sprinkle with cheese. Serve.
