6 ounce grilled and grilled chicken breast strips refrigerated fully cooked finely chopped tyson® ready®
0.5 cup ham cooked chopped
1 egg yolk
3 tablespoons flour all-purpose
0.5 teaspoon ground nutmeg
0.3 cup onion finely chopped
1.3 cups parmesan cheese grated
15 ounce ricotta cheese
0.3 teaspoon salt
8 manicotti shells dried
2 cups milk whole
Equipment
bowl
sauce pan
oven
baking pan
Directions
Preheat oven to 400 degrees F. Cook pasta according to package directions.
Drain and rinse with cold water; drain and set aside.
For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt.
Add milk all at once. Cook and stir until thickened and bubbly.
Remove from heat; set aside.
For filling, in a medium bowl combine Grilled & Ready® Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese.
Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.
Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer.
Pour the remaining sauce over the manicotti.
Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through.
Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.
