Looking for a delicious and satisfying Italian-inspired meal? Look no further than Chicken and Spinach Manicotti, a dish that combines the flavors of tender chicken, nutrient-rich spinach, and creamy ricotta cheese, all wrapped up in a tasty crepe and baked in a tangy tomato sauce.
This recipe, inspired by the Chicken and Spinach Manicotti at Maggiano’s Little Italy, is sure to become a new favorite in your household. Follow the step-by-step instructions below to learn how to make this delicious dish at home.
If you’re a fan of Italian cuisine, you’ll love this recipe for Chicken and Spinach Manicotti. This dish is a variation of the traditional Italian dish called manicotti, which is made with pasta tubes filled with a cheese and vegetable mixture and baked in a tomato or meat sauce.
How To Make Chicken and Spinach Manicotti Maggiano’s
This recipe takes the classic manicotti to the next level by adding tender chicken and nutrient-rich spinach. The combination of these flavors, along with the creamy ricotta cheese and tangy tomato sauce, make for a truly delicious and satisfying meal.
Here’s how to make Chicken and Spinach Manicotti at home:
Ingredients For Chicken and Spinach Manicotti Maggiano’s
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh spinach leaves
- 15 ounces of ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 8 crepes (homemade or store-bought)
- 1 cup tomato sauce
Instructions To Make Chicken and Spinach Manicotti Maggiano’s
- Preheat your oven to 350°F (175°C).
- Start by preparing the filling for the manicotti. Cook the chicken breasts in a large skillet over medium-high heat until they are cooked through. Remove the chicken from the skillet and shred it using two forks.
- In the same skillet, sauté the spinach over medium heat until it is wilted. Remove the spinach from the skillet and set it aside to cool.
- In a large bowl, combine the shredded chicken, wilted spinach, ricotta cheese, Parmesan cheese, parsley, basil, minced garlic, and salt and pepper. Mix well to combine.
- Lay the crepes out on a flat surface. Spoon about 1/2 cup of the chicken and spinach mixture onto the center of each crepe. Roll the crepes up tightly and place them seam-side down in a large baking dish.
- Pour the tomato sauce over the top of the rolled crepes. Sprinkle with a little bit of Parmesan cheese, if desired.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the crepes are hot and the cheese is melted and bubbly.
- Serve the Chicken and Spinach Manicotti hot, with a side of garlic bread and a salad. Enjoy!
This recipe yields 8 servings of Chicken and Spinach Manicotti. It’s a great option for a family dinner or a dinner party, as it can be made ahead of time and easily reheated. The crepes can be made from scratch using a basic crepe recipe, or you can save time by using store-bought crepes.
Chicken and Spinach Manicotti Maggiano’s Recipe – A Delicious Italian Dish
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups fresh spinach leaves
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic minced
- Salt and pepper to taste
- 8 crepes homemade or store-bought
- 1 cup tomato sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Start by preparing the filling for the manicotti. Cook the chicken breasts in a large skillet over medium-high heat until they are cooked through. Remove the chicken from the skillet and shred it using two forks.
- In the same skillet, sauté the spinach over medium heat until it is wilted. Remove the spinach from the skillet and set it aside to cool.
- In a large bowl, combine the shredded chicken, wilted spinach, ricotta cheese, Parmesan cheese, parsley, basil, minced garlic, and salt and pepper. Mix well to combine.
- Lay the crepes out on a flat surface. Spoon about 1/2 cup of the chicken and spinach mixture onto the center of each crepe. Roll the crepes up tightly and place them seam-side down in a large baking dish.
- Pour the tomato sauce over the top of the rolled crepes. Sprinkle with a little bit of Parmesan cheese, if desired.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the crepes are hot and the cheese is melted and bubbly.
I hope you enjoy this recipe for Chicken and Spinach Manicotti. It’s a flavorful and satisfying meal that is sure to become a new favorite in your household. Buon appetito!
