Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Tuesday, April 2, 2013
I was watching TV the other day and one of TV chefs made this dish. It looked SO good! She made it with crab, which I have a profound weakness for. But...IT Guy does not. So I knew if I were to make this, I'd have to change it up. Her recipe was a little more complicated so I dumbed it down for me. After all...this IS Simple Fare, right? Anyway....here's my easy take on a yummy recipe!
Chicken Manicotti with White Sauce
2 large chicken breasts
1 cup Ricotta
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
salt and pepper to taste
12 manicotti shells
Preheat oven to 350 degrees.
On a baking sheet lined with parchment paper, place chicken that has been seasoned with salt and pepper. Bake 45 minutes or until chicken is done and juices run clear.
Cool chicken and shred with two forks or place in your mixer to shred using the paddle attachment for a few seconds.
Stir in the Ricotta, Parmesan, egg and basil. Stir to combine. Add shredded chicken.
Fill the uncooked manicotti shells with the chicken mixture.
Pour white sauce over the filled shells.
Cover dish with foil.
Bake for about 45 minutes until shells are tender.
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted.
Add the flour and stir until smooth. Over medium heat a couple of minutes.
Pour milk into flour/butter mixture.
Bring to a boil. Cook 7 - 10 minutes, stirring constantly.
Remove from heat.
Season with salt and nutmeg, and set aside until ready to use.