Asparagus And Chicken Manicotti With Mom’S Garlic & Basil Spaghetti Sauce

• 1/2 box pasta 7 tubular, manicotti, cannelonni
• 1 1/4 cups ricotta cheese
• 1 cup cheese Mozarella, shredded
• 1 cup seasoned bread crumbs Italian
• 1/4 teaspoon salt
• 1/4 teaspoon minced garlic
• 1/4 teaspoon garlic salt as desired
• 1/4 cup chopped parsley
• 3 cups garlic Mom's, & Basil Spaghetti Sauce
• 8 spears asparagus fresh baby
• 2 chicken breasts fully cooked Parmesean or Italian Seasoned

1. Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water.
2. Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK.
3. Drain.
4. Allow to cool slightly.
5. Combine Ricotta and shredded Mozarella cheeses, Italian bread crumbs, salt, minced garlic, garlic salt and chopped parsley.
6. Pour half the Mom's Garlic & Basil Spaghetti Sauce in 13"x 9"x 2" rectangular baking dish.
7. Stuff the cooked pasta with filling.
8. Arrange stuffed pasta tubes on sauce.
9. Steam asparagus 3-5 minutes in vegetable steamer.
10. Thaw and warm fully cooked Parmesean or Italian Seasoned Chicken Breasts in microwave, 3-4 minutes.
11. Dice chicken breasts.
12. Place steamed asparagus and diced chicken breasts over stuffed pasta tubes.
13. Pour remaining Spaghetti Sauce over all.
14. Sprinkle with additional mozzarella cheese the last 10 minutes of baking. Bake in 350 degree oven approximately 30 minutes.

pasta, ricotta cheese, cheese mozarella, bread crumbs italian, salt, garlic, garlic salt, parsley, garlic, fresh baby, chicken breasts fully cooked parmesean

Taken from www.yummly.com/recipe/Asparagus-and-Chicken-Manicotti-With-Moms-Garlic-_-Basil-Spaghetti-Sauce-1645761 (may not work)