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Name: Chicken and Provolone Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 8 manicottii or cannelloni tubes; 2 tablespoons olive oil; 2 large onions finely chopped; 3/4 pound minced (ground) chicken cooked; 1/4 cup Parmesan grated; 3 cups Provolone cheese grated; 2/3 cup fresh basil leaves chopped; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large egg yolk; 2 14 ounce cans chopped tomatoes; 1 teaspoon sugar; 1/4 teaspoon dried red chilli flakes

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INGREDIENTS

8 manicottii or cannelloni tubes
2 tablespoons olive oil
2 large onions ; finely chopped
3/4 pound minced (ground) chicken ; cooked
1/4 cup Parmesan grated
3 cups Provolone cheese ; grated
2/3 cup fresh basil leaves ; chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg ; yolk
2 14 ounce cans chopped tomatoes
1 teaspoon sugar
1/4 teaspoon dried red chilli flakes

INSTRUCTIONS

1. In a large pot of boiling water, cook the pasta tubes until al dente, following packet instructions. Drain and rinse under cold runner water.

2. Meanwhile, in a large frying pan, heat oil over medium heat. Add onions and cook, stirring frequently, for 10 minutes, or until golden brown. Transfer half the onions to a large bowl. Remove frying pan with remaining onions from the heat and set aside.

3. Preheat the oven to 375 degrees. Allow onions in the bowl to cool to room temperature, then stir in chicken, parmesan, half the provolone, half the basil, 1/4 teaspoon salt, the pepper and egg yolk. Fill a piping (icing) bag or large sturdy zip-seal bag with the chicken mixture. (If using a zip-seal bag, snip a 1/2 inch piece off one corner.) Pipe mixture into one end of the manicotti until half full, then pipe filling into the other end.

4. Add tomatoes, remaining basil, remaining salt, the sugar and chili flakes to the onions in the frying pan. Bring to a boil, reduce to a simmer and cook for 5 minutes, or until sauce is slightly thickened.

5. Spoon 1/2 cup of the tomato sauce into the bottom of a 7x11 inch glass baking dish. Arrange manicotti on top, then spoon remaining sauce over. Sprinkle remaining provolone on top. Place in the oven and bake another 5 minutes, or until cheese is bubbly.

NOTES

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Chicken and Provolone Manicotti

8 manicottii or cannelloni tubes
2 tablespoons olive oil
2 large onions finely chopped
3/4 pound minced (ground) chicken cooked
1/4 cup Parmesan grated
3 cups Provolone cheese grated
2/3 cup fresh basil leaves chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
2 14 ounce cans chopped tomatoes
1 teaspoon sugar
1/4 teaspoon dried red chilli flakes

1.  In a large pot of boiling water, cook the pasta tubes until al dente, following packet instructions.  Drain and rinse under cold runner water.
2.  Meanwhile, in a large frying pan, heat oil over medium heat.  Add onions and cook, stirring frequently, for 10 minutes, or until golden brown.  Transfer half the onions to a large bowl.  Remove frying pan with remaining onions from the heat and set aside.
3.  Preheat the oven to 375 degrees.  Allow onions in the bowl to cool to room temperature, then stir in chicken, parmesan, half the provolone, half the basil, 1/4 teaspoon salt, the pepper and egg yolk.  Fill a piping (icing) bag or large sturdy zip-seal bag with the chicken mixture.   (If using a zip-seal bag, snip a 1/2 inch piece off one corner.)  Pipe mixture into one end of the manicotti until half full, then pipe filling into the other end.  
4.  Add tomatoes, remaining basil, remaining salt, the sugar and chili flakes to the onions in the frying pan.  Bring to a boil, reduce to a simmer and cook for 5 minutes, or until sauce is slightly thickened.  
5.  Spoon 1/2 cup of the tomato sauce into the bottom of a 7x11 inch glass baking dish.  Arrange manicotti on top, then spoon remaining sauce over.  Sprinkle remaining provolone on top.  Place in the oven and bake another 5 minutes, or until cheese is bubbly.

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Nutrition

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Serving Size: 1 Serving (394g)
Recipe Makes: 4 Servings

Calories: 703
Calories from Fat: 451 (64%)

Amt Per Serving		% DV

	Total Fat 50.2g	67 %
	Saturated Fat 30.8g	154 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 1.8g
Cholesterol 175.7mg		54 %
Sodium 1898.7mg		65 %
Potassium 444.2mg		12 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 12.6g
Protein 48.9g		70 %
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.

About Our Nutrition Facts

Calories per serving: 703

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