Spinach and Artichoke Chicken Manicotti

I intended on boiling the handy dandy boxed noodles but I felt compelled to make the noodles. The last time I did that I just made some simple pasta noodles. When I went to the Googles to find some inspo I saw a technique that I’d never heard of which meant that I obviously have to try it.

Additionally the supermarket only had an insanely large container of ricotta. The Googles said it was easy so I said ‘what the hell?”

And it was!

I’m not writing up a lengthy post. I think the pictures are largely self explanatory. I didn’t use any precise measurements aside from the manicotti and the ricotta, which I’ll link to if anyone feels adventurous.

Fresh ricotta

Fresh manicotti

I winged this meal. I didn’t know what was happening until I was basically ready to assemble.

The following are the components:

I cooked up ground chicken thighs. I seasoned with salt, pepper, garlic powder, onion powder, smoked paprika and a bit of chopped garlic and shallots.

Chopped spinach (frozen) and chopped artichoke hearts

I used a can of crushed tomatoes. I seasoned it up with the usual suspects and my personal tricks. Season your sauce as you like or use your usual.

Shredded mozzarella.

I mixed the ricotta with the spinach and artichokes. I seasoned with salt, pepper, garlic, parmesan and crushed red pepper.The rest is just assembly. Make sure you place them seam side down. Bake at 350 until nice and bubbly then make sure your cheese gets nice and melty 😍

This was my first time using this crepe-pasta technique. I did an amazing job with the flavors. I think it’s more suitable for a light recipe. This is hearty. I think I would have preferred an ordinary noodle. Either way this was amazingly yummy!

Worth every step!

🐷.

 

 

 

© 2020 by Alexa Mason. All Rights Reserved

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