Chicken Filled Manicotti
Submitted by tricklinbrook
Manicotti shells stuffed with curry-spiced chicken and green onions, baked until tender, then topped with a cool yogurt-tomato-cumin sauce. A bold Italian-Indian fusion that’s unlike anything you’ve tried.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
Italian pasta, Indian spices, one baking dish. This is fusion cooking at its most clever.
Diced chicken breast gets tossed with curry powder, paprika, and garlic, then sauteed with green onions and thickened into a savory filling.
Stuff it into manicotti shells, bake, and finish with a cool, tangy yogurt sauce spiked with cumin, tomatoes, and a hit of hot sauce.
The contrast between the warm, spiced pasta and that bright, creamy topping is what makes this dish unforgettable.
Pro Tips
- Chill the chicken mixture first: That hour in the fridge lets the curry and paprika penetrate the meat. Don’t skip it.
- Cook the shells al dente: They’ll finish cooking in the oven. Overcooked shells fall apart when you try to stuff them.
- Use a piping bag or zip-lock: Cut the corner off a bag and pipe the filling into the shells. Way easier than using a spoon.
Ingredients
Directions
Combine chicken, curry powder, paprika, salt, pepper, and garlic minced, in a medium bowl and toss well.
Cover and chill mixture 1 hour.
Dissolve bouillon in hot water.
Set aside.
Coat a large skillet with vegetable spray and add oil and place over medium heat until hot.
Add chicken mixture and cook 3 minutes, stirring constantly.
Add green onions and cook 2 minutes.
Stir in flour and cook 1 minute.
Gradually add bouillon mixture and cook 3 minutes or until thickened, stirring constantly.
Stuff each shell with about ½ cup chicken mixture.
Arrange in a baking dish coated with spray.
Cover and bake at 350℉ (180℃) for 30 min.
Combine yogurt, tomatoes, water, cumin and hot sauce in a bowl.
Spoon over manicotti.
Serve warm.
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