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Chicken Manicotti Alfredo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.0802
Energy (kCal)1501.045
Carbohydrates (g)96.3241
Total fats (g)89.0116
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1) Heat oven to 375. In medium bowl, mix pasta sauce, water, and garlic powder. In ungreased 13x9-inch baking dish, spread about one-third (1 cup) of the pasta sauce mixture. | 2. 2) If there are not 14 chicken tenders in your package, cut the larger tenders in half until you get 14 total (because there are 14 manicotti shells to stuff). Sprinkle the italian seasonings over the raw shicken tenders. Stuff the chicken tenders into the uncooked manicotti shells. Place shells on pasta sauce mixture in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely. | 3. 3) Cover with foil. Bake 45 to 50 minutes. Sprinkle with cheese (and extra italian seasonings if desired). Bake uncovered 2 to 4 minutes longer until cheese is melted. | 4. Optional: Top with tomato and pesto before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    alfredo sauce 1 jar - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    chicken breast tender 1 lb raw unbreaded 1143.0541 79.6509 74.1624 58.4681
    italian seasoning 1 tablespoon - - - -
    pasta 1 box uncooked - - - -
    mozzarella cheese 2 cups shredded - - - -
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    basil pesto 1/3 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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