This recipe tastes like it came from a restaurant. I give it 5 YUMS!
Pillsbury cookbook: Casseroles & Slow Cooker
1 jar (16 oz) Alfredo pasta sauce
1-1/2 cups Water
1 tsp Garlic powder
1 package (1-1/4 lb) uncooked chicken breast tenders (not breaded) (14 tenders)
1 tsp Italian seasoning
14 Uncooked manicotti pasta shells (8 oz)
2 cups Shredded mozzarella cheese (8 oz)
1 Large tomato, chopped (1 cup)
1/3 cup Basil pesto
1. Heat oven to 375. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9 inch (3 quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
2. On a clean cutting board, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evently over shells, covering completely.
3. Cover with foil. Bake 45-50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2-4 minutes longer or until cheese is melted. Sprinkle with tomato. Top with pesto.
If you don't have chicken tenders, you can cut 4 boneless chicken breasts into long strips to make 14 pieces. Also, I used a little more pesto than called for and I put about 3 Tablespoons in the Alfredo sauce mixture.