The Painted Apron

We have been eating a lot of apples around here lately, ever since we found out that they are a natural remedy for acid reflux and they have so many other health benefits.  It’s been fun to incorporate them into unexpected places like this recipe for Chicken, Apple, & Spinach Manicotti.

Manicotti is a great way to use little bits of this and that to create a wonderful meal that your can do ahead of time. I LOVE do ahead dinners! It is such a great feeling to know there is a delicious dish is in the refrigerator ready to pop in the oven.

You can use this concept to make the dish in several ways if you don’t feel like stuffing manicotti.  You could use crepes or flour tortillas and roll them up enchilada style, or you can use lasagna and layer ingredients that way.  You could also just mix up the ingredients with other forms of pasta.  I used manicotti because I think its kinda fun to stuff them! You can see another version of manicotti with ham by clicking here.

If you choose to make manicotti, just remember to undercook it.  Cook it only until it is just soft enough to work with.  If the pasta is too soft it will tear, you will get mad at me because you are frustrated that you can’ t get the stupid filling in them! So just 2-3 minutes and drain.  Run a little cool water over the drained tubes so they won’t stick together.

Here’s my secret ingredient today, Stouffer’s Creamed Spinach.  The hard work is already done for you! Go ahead and  pop this in the microwave and cook.

Saute some chicken over  medium high skillet, or use leftover cooked or Rotisserie chicken

Remove the chicken and shred and saute some chopped green apple

Yum

Return the shredded chicken to the skillet with the apple

and add the creamed spinach.

and your filling is ready.  Give it a little salt & pepper.

Here’s another little short cut I use instead of making my own white sauce.  Making white sauce is actually very simple, but sometimes I get very lazy…

Microwave the sauce for a minute or two and spread it in a thin layer over the bottom of your oil sprayed baking dish.  Add a little milk if you want it thinner.

And you are ready to stuff!  Use a spoon or your fingers.  I usually start with a spoon and end up using my fingers!  Stuffing both ends is easier than trying to stuff all from one end.

Tuck the cute little stuffed tubes into your dish

Top with a little more Alfredo thinned with milk

and top with a sprinkling of Parmesan cheese.  Put this dish in the refrigerator for several hours or overnight at this point, or bake at 325 until bubbly and golden

Here’s the recipe:  

Enjoy!

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