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1
Cube the chicken into bite size peices.
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2
Heat up a skillet or frypan and add the butter, garlic and chicken.
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3
Brown the chicken and cook until done on the inside.
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4
In a separate pan add the spaghetti sauce, 1/2 cup (125 ml) of water and the cooked chicken; heat through, making sure that the sauce is a little watery so that it will cook the noodles in the oven.
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5
If the sauce isn't watery enough add a little more water.
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6
In a separate bowl add the ricotta cheese, 2 cups (475 ml) of the mozzerella cheese, parsley and 1/2 cup (125 ml) of the parmesan cheese.
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7
Add milk if the mixture is too thick, but don't add too much as you don't want it to be liquid.
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8
Fill the manicotti noodles with the cheese mixture (use a pastry bag to fill the noodles).
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9
In a casserole pan (you may need more than one pan) add some of the sauce on the bottom of the pan (make sure to save enough of the sauce to cover the manacotti on the top).
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10
Add the filled manicotti noodles on top of the sauce.
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11
Top the manicotti noodles with the rest of the sauce.
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12
Bake in the oven at 400 degrees (200 C.) for about 1 hour or until the noodles are done.
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13
About 15 minutes before the manicotti is done top the dish with the rest of the mozzerella cheese and finish baking until the cheese is melted.
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14
Finish by topping each serving with the rest of the fresh parmesan cheese.
