Asparagus and Chicken Manicotti With Mom’s Garlic & Basil Spaghetti Sauce
By: Toni Leigh
Published: Thursday, May 5, 2011 - 10:54am

Ingredients




1/2 box (7) tubular pasta (manicotti, cannelonni)
1 1/4 cups Ricotta cheese
1 cup Mozarella cheese (shredded)
 cup Italian seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon minced garlic
1/4 teaspoon garlic salt, as desired
1/4 cup chopped parsley
3 cups Mom’s Garlic& Basil Spaghetti Sauce
8 spears fresh baby asparagus
2 fully cooked Parmesean or Italian Seasoned Chicken Breasts

Preparation

1 Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water. 2 Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK. 3 Drain. 4 Allow to cool slightly. 5 Combine Ricotta and shredded Mozarella cheeses, Italian bread crumbs, salt, minced garlic, garlic salt and chopped parsley. 6 Pour half the Mom’s Garlic & Basil Spaghetti Sauce in 13″x 9″x 2″ rectangular baking dish. 7 Stuff the cooked pasta with filling. 8 Arrange stuffed pasta tubes on sauce. 9 Steam asparagus 3-5 minutes in vegetable steamer. 10 Thaw and warm fully cooked Parmesean or Italian Seasoned Chicken Breasts in microwave, 3-4 minutes. 11 Dice chicken breasts. 12 Place steamed asparagus and  diced chicken breasts over stuffed pasta tubes. 13 Pour remaining Spaghetti Sauce over all. 14 Sprinkle with additional mozzarella cheese the last 10 minutes of baking. Bake in 350 degree oven approximately 30 minutes. 15 Serves 4 16 Note:  Any of our Mom’s Pasta Sauces may be used with this recipe.