Stuft Chicken & Portabello Mushroom Manicotti

PreHeat your oven to 350
Boil up a package of manicotti shells...make sure they are Al Dente' (cooked but still slightly firm), set them aside so they can cool2 TBS Olive Oil
1 Full chicken breast (chopped)
6oz Baby Portabello mushrooms (chopped)
1.5 Cups fresh spinach (chopped)
1 tsp. salt
1 clove of garlic (minced)

Heat up oil, saute chicken, garlic, salt, and mushrooms until chicken and mushrooms are cooked, stir in the fresh spinach...set aside and let it cool1 Container Ricotta Cheese
1/4 c. Fresh Parmesan Cheese
1 bushel of fresh basil (chopped)
1 egg

Stir egg, cheese's, and basil together in a separate bowlOnce Chicken/Mushroom mixture has cooled down, mix it in with the Ricotta Cheese mixTake your mixture and stuff the manicotti shells, then place them in a baking pan over your favorite red sauce (I use Arrabiatta Sauce, slightly spicy and YUMMY)
pour the rest of your jar of sauce over the manicotti shells (use more than one jar of sauce if you like extra sauce)Cover with foil, and Bake at 350 degrees for 30-40 min (make sure sides are bubbling)Take off foil, sprinkle with Parmesan cheese, cook for 5 more min. uncoveredThen serve it up! Goes great with Garlic Bread, Green Salad, and Grilled Asparagus...ENJOY!!!!