Savory, cheesy stuffed manicotti shells full of veggies, chicken, and flavor!
Salt and pepper chicken, slice into small pieces, and cook in a skillet with 2 T olive oil until no longer pink and 165 degrees internal temperature is reached.
Set chicken aside.
While chicken is cooking, cook manicotti noodles according to package instructions, drain and allow to cool a few minutes so you can handle it.
Chop spinach and artichoke hearts.
Mix with ricotta, sour cream, 1/3 c. parmesan cheese, 1 clove of garlic and salt.
Place in a zip lock bag and seal.
Cut off one corner of bag and squeeze filling from bag into cooled manicotti shells.
Place filled shell into casserole dish. Repeat until all manicottis are filled.
In the skillet you cooked the chicken add cream and bring to a boil. Boil until cream begins to thicken and reduce, about 2 minutes.
Sprinkle in 2/3 c parmesan and stir to incorporate.
Add garlic and stir and cook a minute or two.
Arrange chicken pieces over stuffed manicotti shells.
Pour sauce over the top of chicken and manicotti.
Slice fresh mozzarella and arrange over the top.
Cook at 350 for about 45 minutes until cheese is bubbly and slightly browned.
Allow to cool about 15 minutes before serving.