Chicken Manicotti Alfredo

Ingredients:

3 skinless, boneless chicken breast halves
1/2 cup distilled white vinegar
1 cup olive oil
1 clove crushed garlic
1 (12 ounce) package manicotti pasta
6 tablespoons butter
2 cups heavy whipping cream
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 1/2 cups grated Parmesan cheese
1 teaspoon salt
1 pint part-skim ricotta cheese
1 egg
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese

Directions:

• In a large re-sealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
• Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
• Meanwhile, melt butter or margarine in a small saucepan over medium-high heat.
• Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens.
• Reduce heat to low.
• Add grated Parmesan cheese, and stir until the cheese melts.
• Set Alfredo sauce aside.
• In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil.
• Mix in cooked chicken.
• Stuff cooked manicotti shells with chicken and ricotta mixture.
• Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce.
• Place stuffed shells on top of sauce. Pour remaining sauce over shells.
• Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
• Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.