The Tabernacle Times
Page 4
October 2018
Tishrei - Cheshvan 5779
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View All Past Kosher Korner Recipes

Kosher Korner
The Tabernacle Kosher

Chicken Alfredo Manicotti

BrendaBy Brenda Storch, Messianic Rebbetzin of
The Tabernacle


Save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best.

Total: 1 hr 30 min/Active: 45 min/Yield: 6 servings/Level: Easy

Ingredients
:

Alfredo Sauce:

  • 3 cloves garlic, minced
  • 1 large leek (about 10 ounces), white and light green parts,
    thinly sliced
  • 2 1/2 cups half-and-half
  • 1/2 cup freshly grated Parmesan
  • Pinch crushed red pepper flakes
  • Juice of 1/2 lemon
  • 4 ounces cream cheese,
    at room temperature 
  • 1/2 cup fresh parsley leaves, chopped, plus more for garnish
  • Kosher salt and freshly ground
    black pepper 

Filling:

  • One 10-ounce box frozen chopped spinach, thawed and drained
  • 2 1/2 cups ricotta cheese
    (about 1 pound) 
  • 1 cup diced rotisserie chicken
  • 3/4 cup shredded Italian
    blend cheese 
  • Pinch crushed red pepper flakes
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground
    black pepper 

Pasta:

  • One 8-ounce box manicotti
  • 1/2 cup shredded Italian
    blend cheese

Directions:

Special equipment: a large disposable piping bag or resealable plastic bag
Preheat the oven to 350 degrees F.
For the Alfredo sauce: Add the garlic and

Directions Continued:

leeks to the skillet with the 1 T olive oil and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.

For the filling:
Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.

For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to
40 minutes. 

Chicken Alfredo Manicotti

Remove the baking dish from the oven
and remove the foil. Turn the oven to b
roil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more
chopped parsley.

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The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: info@TheTabernacleInBranson.com. Visit The Tabernacle Website at www.TheTabernacleInBranson.com