Print

Chicken Manicotti with Broccoli Slaw

Yum

Ingredients

• 3 cups Mann’s Broccoli Cole Slaw®
• 1 (8 oz) box manicotti shells
• 2 cups shredded rotisserie chicken breast
• 1 (15 oz) low fat ricotta cheese
• 1/2 cup grated Parmesan cheese, extra for garnish
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice
• 2 teaspoons finely minced fresh rosemary
• 2 teaspoons dried onions
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon freshly ground pepper
• 1/4-1/2 teaspoon sea salt
• 1 (25 oz) jar Tomato and Basil pasta sauce
• 2 cups grated mozzarella cheese
• 1/3 cup basil leaves, ripped or whole if small or 2 teaspoons minced parsley

Instructions

1. Preheat oven to 400º F. In a pasta pot, bring 4-6 quarts of salted water to a boil. Add broccoli cole slaw and blanch for 90 seconds. Transfer blanched slaw from boiling water with the pasta pot colander or with a spider, and place in large mixing bowl. Add manicotti shells to boiling water and cook 6 minutes; drain and rinse under cold water.
2. Meanwhile, add to the blanched slaw, chicken, ricotta, Parmesan, zest, lemon juice, rosemary, onions, basil, parsley, garlic, and black pepper. Salt to taste. Stuff shells with filling.
3. Pour 1 cup pasta sauce into a 9x13-inch baking dish. Arrange stuffed shells in a baking dish in a single layer. Pour remaining sauce over shells and sprinkle with mozzarella cheese. 
 Cover with foil; bake for 30 to 35 minutes or until thoroughly heated. Garnish with grated Parmesan cheese and basil leaves.

Notes