Chicken Cacciatore Manicotti Recipe

ingredients

1 box (8 ounce size) refrigerated manicotti pasta
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped plum tomatoes
1 cup chopped green bell pepper
2 cloves garlic, minced
12 ounces boneless, skinless chicken breasts, cooked and diced
1 1/2 cup shredded mozzarella cheese
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jar (26 ounce size) marinara sauce

directions

Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick baking spray; set aside.

Cook manicotti as directed on package; rinse with cold water and drain.

Heat oil in large skillet over medium heat. Add onion, tomatoes, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened.

In large bowl, toss together vegetables, chicken, mozzarella, ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 2/3 cup filling.

Pour half of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining 1/4 cup Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and bubbling.

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