Recipe: Easy Chicken Manicotti Carbonara (no-boil, using chicken tenders, Alfredo sauce)

EASY CHICKEN MANICOTTI CARBONARA

"A clever way to stuff manicotti makes this classic an easy favorite."

4 cups refrigerated Alfredo sauce
1 cup milk
1 1/2 lb uncooked chicken breast tenders (not breaded)
1 teaspoon garlic salt
14 uncooked manicotti (8 oz)
1 cup shredded fresh Parmesan cheese (4 oz)
1 cup frozen baby sweet peas (from 1-lb bag), thawed
1/2 cup cooked ham strips (2x1/4x1/4 inch)

Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In medium bowl, mix Alfredo sauce and milk; spread 1 cup mixture in baking dish. Set aside.

Sprinkle chicken tenders with garlic salt. Fill each uncooked manicotti shell with chicken, stuffing into each end; place stuffed manicotti in baking dish.

Reserve 1/2 cup sauce mixture for topping; pour remaining 3 1/2 cups sauce mixture over manicotti. Cover tightly with foil.

Bake at 350 degrees F for 1 1/4 hours.

Meanwhile, in medium bowl, mix reserved 1/2 cup sauce mixture, the cheese, peas and ham.

Remove baking dish from oven. Uncover; pour sauce mixture over manicotti. Return to oven; bake uncovered 15 to 20 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Makes 7 servings (2 shells each)
Source: Pillsbury