Manicotti are very large tubular pastas that can easily be filled (I like to use a piping bag). Chicken, roasted asparagus, garlic, and Gorgonzola blend together nicely for an earthy flavor. I sometimes prefer to sauté the chicken instead of boiling it. Bescamella is common whit sauce made from butter, flour, and milk. Unfortunately, my software didn't recognize some of the ingredients so I omitted the nutrition information.
unsalted butter - softened
12 manicotti - cooked
4 whole chicken breast
3 cups bescamella sauce
1 sweet onions - diced and sautéed
2 cloves garlic - roasted and mashed
8 ounces Gorgonzola cheese - crumbled
12 sprigs asparagus - roasted
1 teaspoon oregano - crumbled
1 cup Parmesan cheese - grated
Butter a large gratin">au gratin dish. Preheat the oven to 375F. Bring a large pot of water to a boil over high heat; add 3 tablespoons olive oil and 1 tablespoon salt. When the water boils, add the chicken breasts and return to a boil; reduce the heat so that the water just simmers, and poach breasts for 20 minutes. Turn off the heat and allow the breasts to sit in the water for 20 minutes. Remove the breasts and allow to cool. Remove the meat from the bones, discard the skin and coarsely chop the breast meat. In a large bowl, mix 2 1/2 cups of the Bescamella with the mashed garlic, onions, Gorgonzola and thyme; season to taste with salt and pepper. Stir in the chopped asparagus stems and the chicken meat and mix well. Stuff each of the manicotti shells with this mixture; place an asparagus tip into one end of each manicotti. Mix the remaining Bescamella with the Parmesan cheese; place the stuffed manicotti in the buttered gratin">au gratin in a single layer, and spread the Parmesan mixture over the top. Place the dish in the preheated oven, and bake for 20 minutes, or until heated through and the Parmesan mixture is bubbling.