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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 6.3 g
  • Cholesterol: 49.3 mg
  • Sodium: 857.4 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 26.2 g

View full nutritional breakdown of Portabella Chicken Manicotti calories by ingredient
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Portabella Chicken Manicotti

Submitted by: ELBRIES

Introduction

A nice twist; substitute or add vegetables (and the kids won't even know!). A nice twist; substitute or add vegetables (and the kids won't even know!).
Number of Servings: 4

Ingredients

    1 can tomato sauce (15 oz)
    4 oz portabella mushrooms (roughly 1 large cap)
    8 oz boneless, skinless chicken breast meat
    8 manicotti shells
    1/2 cup part-skim mozzarella cheese
    1/2 cup water
    1/4 cup raw onion
    basil
    garlic powder
    parsley
    rosemary
    oregano

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Directions

Put mushroom(s) and onion (red onion works well) into food processor; finely chop. Add 1/2 tbsp basil, 1/2 tbsp oregano, and 1 tsp garlic powder to mixture and set aside.

Dice chicken and brown in a skillet with 1/2 tsp rosemary and 1/4 tsp garlic powder. Once chicken has browned, add mushroom/onion mixture to skillet and stir, mixing thoroughly. Add 2 tbsp tomato sauce to chicken-mushroom mixture and stir.

In a medium baking dish, use about 1/2 the can of tomato sauce, covering the bottom; add 1/2 cup of water. Sprinkle basil, parsley, oregano, and garlic powder and stir into sauce to taste. Stuff manicotti shells with chicken-mushroom mixture and place on top of sauce in dish.

Pour remaining sauce, remaining chicken-mushroom mixture, and 1/2 cup mozzarella cheese over stuffed manicotti shells. Sprinkle parsley and oregano to taste. BE SURE TO COVER SHELLS WITH SAUCE, or they will become very crisp in the oven.

Bake covered for 30-40 minutes in 400 degree oven; remove foil and bake for 10 minutes more or until bubbly.

Serves 4 (2 shells per person)

Number of Servings: 4

Recipe submitted by SparkPeople user ELBRIES.






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Member Ratings For This Recipe

  • Doubled the recipe (except used 18 shells), used 1 can diced tomatoes with basil, garlic & oregano instead of 1 of the tomato sauce cans. Allowed chicken/mushroom mixture to cool then stirred into 16 oz part-skim ricotta. Made 9 servings - the ricotta was yummy! Love both the original and modified - 6/14/09

    Reply from ELBRIES (6/15/09)
    Report back how the ricotta works--I think I would have liked it in the recipe, I just forgot to pick some up from the store!


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  • A nice change from the normal - 6/7/09

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  • I made this tonight for dinner and it was DELICIOUS! I didn't really expect my kids to like it but they did! - 6/3/09

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  • Very good - Even had a 6 year old pull out the chicken in order to eat everything else in it!!! - 5/26/09

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