Skillet Chicken Manicotti

Usually manicotti recipes usually call for some ricotta,  but the hubs is anti-ricotta and interestingly enough, this recipe didn't call for any.  A win for him, for sure.  And usually you have to boil the pasta, combine all the filling, stuff the shells, and bake.

Tonight's dinner, however, is another one of those simple meals made in one skillet.  Granted, you need two small bowls do some mixing and get your hands pretty messy, this is as easy as mix-stuff-boil.

Taking some help from store-bought sauce and dressing, combined with cooked chicken and a couple pantry staples and you have a simple meal in 30 minutes... again.

Top it with a little cheese and away you go!

Skillet Chicken Manicotti

Skillet Chicken Manicotti

What You Need:

• 1 1/2 c spaghetti sauce
• 1 can diced tomatoes, undrained
• 1/2 c water
• 2 c diced cooked chicken
• 1/4 c Italian dressing (I used this)
• 1/4 tsp dried basil leaves
• 1 c shredded Italian blend cheese (I used this)
• 8 manicotti shells, uncooked

How You Do It:

1. Combine sauce, tomatoes, and water.
2. In separate bowl, combine 3/4 c sauce mixture, chicken, basil, dressing, and 1/2 c cheese.  Stuff into manicotti shells and place in rimmed skillet.
3. Top with remaining sauce and bring to a boil.  Reduce heat to medium, cover, and simmer 8 minutes.
4. Turn, recover, and simmer an additional 8 minutes.
   Top with remaining cheese and let stand until melted.

Skillet Chicken Manicotti recipe adapted from Kraft.