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1 August, 2014

Chicken Spinach and Ricotta Stuffed Manicotti With Mushroom & Bacon Marsala Cream Sauce

Posted in : All, Dinner on by : hdcook

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Lately I been Trying to not be bored with chicken~and I gotta be honest with you guys~the reason why I have not posted so many of my recipes is because~I am getting really tired of cooking with chicken GRRRRRRRRRRRRRR……… Its been a frustrating few months for me, but I am trying to get really motivated to cook with chicken again, I feel Like I’ve done all I can to cook with chicken In all creative ways and slowly getting back to posting more and more recipes soo PLZ~if I do have any readers bare with me.

Manicotti Stuffed With BaconAndMarsala CreamSauce1

My Chicken Spinach and Ricottoa Stuffed Manicotti is a step forward to getting my grove  back into cooking more creative ways with chicken~Seriously~its easy and delicious and creamy and smoky and all things mouth watering rolled into one Casserole Dish~it’s totally an easy weeknight dish to make~grilled up some chicken breast~shred and dice them to tiny peaces and mix in with ricotta cheese and thawed frozen spinach and you have a delicious filling. You can NEVER go wrong with casserole dish that takes under 30 minutes to make especially with creamy Sauce~it screams “GET IN MY BELLY” and can be easily doubled to feed a crowd or a large family ( I did not use the whole ricotta filling because it was only going to be for my husband and my cousin’s hehe so I just made enough for 2) with a mixture of white mushrooms and portebello’s it’s a cream sauce to die for~with sweet Marsala wine that kicks it right out of the park, a Chicken dish that is not boring and will probably be a regular dish I make in my kitchen in a couple weeks lol~

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No One can resist something this bubbly in the kitchen~Really No One~so Dig In~

 

Chicken Spinach and Ricotta Stuffed Manicotti With Mushroom & Bacon Marsala Cream Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 2 per person

Ingredients

  • 1 Pound grilled cooked chicken breast shredded and dice
  • 6 Manicotti (Cooked according to instructions)
  • 15 oz Full fat Ricotta Cheese
  • 1 10 oz Thawed Frozen Spinach
  • Salt & Pepper to taste
  • Pinch of nutmeg
  • Bacon & Mushroom Marsala Cream Sauce
  • 8 oz White button mushrooms cut into quarters
  • 8 oz baby portebello mushrooms cut into quarters
  • 1/2 cup of chicken stock
  • 1 1/3 cup of heavy cream
  • Salt and pepper to taste
  • 1 small shallot mince
  • 1 garlic clove mince
  • 3 Tablespoons of unsalted butter
  • 3 tablespoons of flour
  • 3 Tablespoon of sweet Marsala Wine
  • 8 pieces apple smoked bacon ( any kind of bacon you like)
  • Grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees, Lay bacon on a foiled line baking sheet with a cooking rack and backed bacon till crispy about 20 minutes, transfer bacon to a paper line plate and when cool, crumble, set aside don't turn off Oven. Cook manicotti according to instructions, drain and transfer cook manicotti to a plate,squeeze out the water from thawed spinach with a kitchen towel, in a bowl mix ricotta cheese, shredded cooked chicken and spinach, add salt and pepper and a pinch of nutmeg to taste.Set aside
  2. In Medium Saute Pan on medium heat,melt 3 tablespoons of butter, add dice shallots and garlic and cook till shallots are translucent and fragrant, add mushrooms and cook mushrooms till brown and soft about 5-8 minutes, add 3 tablespoons of marsala wine, sprinkle in 3 tablespoons of flour, till its incorporated, slowly whisk in chicken stock and heavy cream, to break off the flour lumps, lower heat and cover, cook till sauce thicken.
  3. Butter an 8x8 inch baking dish, Stuffed manicotti with the spinach mixture, place stuffed manicotti in baking dish and add the mushroom sauce on top, sprinkle crumbled bacon and grated parmesan cheese and bake in the 400 degree oven for 20 minutes, serve hot. Enjoy the cheesey goodness.
  4. (Note: I had left over Spinach chicken ricotta mixture~if you want to use all of it then cooked more Manicotti~I think left over mixture can fill 6 more manicotti)
http://thenovicecook.com/?p=1033

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