About: Mexican Chicken Manicotti

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About: Mexican Chicken Manicotti Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Mexican Chicken Manicotti Ingredients: 8 uncooked manicotti shells 1-1/2 cups cut up cooked chicken 1 cup shredded carrot 1 cup low-fat ricotta cheese 2 tablespoons sliced green onions with tops 2 tablespoons chopped fresh or 2 teaspoons dried cilantro 1 clove garlic, finely chopped 1 cup salsa 1/4 cup shredded Monterey Jack cheese with jalape�o peppers Directions:

Attributes	Values
rdfs:label	Mexican Chicken Manicotti
rdfs:comment	Mexican Chicken Manicotti Ingredients: 8 uncooked manicotti shells 1-1/2 cups cut up cooked chicken 1 cup shredded carrot 1 cup low-fat ricotta cheese 2 tablespoons sliced green onions with tops 2 tablespoons chopped fresh or 2 teaspoons dried cilantro 1 clove garlic, finely chopped 1 cup salsa 1/4 cup shredded Monterey Jack cheese with jalape�o peppers Directions:
dcterms:subject	Cathy's Recipes
abstract	Mexican Chicken Manicotti Ingredients: 8 uncooked manicotti shells 1-1/2 cups cut up cooked chicken 1 cup shredded carrot 1 cup low-fat ricotta cheese 2 tablespoons sliced green onions with tops 2 tablespoons chopped fresh or 2 teaspoons dried cilantro 1 clove garlic, finely chopped 1 cup salsa 1/4 cup shredded Monterey Jack cheese with jalape�o peppers Directions: Heat oven to 350 degrees. Cook manicotti shells as directed on package; drain. Mix chicken, carrot, ricotta cheese, onions, cilantro and garlic. Fill manicotti shells with chicken mixture. Arrange in ungreased rectangular pan, 13x9x2 inches. Pour salsa over manicotti; sprinkle with Monterey Jack cheese. Cover and bake about 35 minutes or until hot in center

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