Place chicken in a pot of boiling water and boil for 20 minutes or until cooked throughout. Let cool and then shred. Put shredded chicken aside.
Make red bell pepper sauce by placing red bell peppers, alfredo sauce and parmesan cheese in a blender and blend until smooth. Set sauce aside.
Cook manicotti shells according to package directions and then drain.
While pasta is cooking, make the chicken filling. Mix shredded chicken with cream cheese, spinach, mozzarella cheese, bread crumbs, pepper, onion and salt. Mix well.
Lightly grease a 13 x 9 pan.
When pasta is done, let cool until you can handle to touch. Cut each pasta shell lengthwise and lay out. Put approximately 1/2 cup of chicken filling into each shell. Roll up and put seam side down in your greased pan. Repeat with rest of shells until dish is filled. Pour red bell pepper sauce over shells and bake at 350 for 25-30 minutes or until heated through.
While manicotti is baking, chop basil and set aside to garnish at the end.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1005g)|
|Recipe Makes: 6|
|Calories from Fat: 644 (38%)|
|Amt Per Serving||% DV|
|Total Fat 71.6g||95 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 551.5mg||170 %|
|Sodium 3291.3mg||113 %|
|Potassium 2368.5mg||62 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 65.3g|
|Protein 184.5g||264 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1701
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