Pesto Chicken Manicotti

Pesto Chicken Manicotti:

Ingredients-
1 jar (16 oz.) Alfredo pasta sauce
1 1/ 2 cups water
1 tp garlic powder
1 package (14 pieces) chicken tenderloins (you can even get 7tenderloins and cut them in half to make 14)
1 tp Italian seasoning
14 uncooked manicotti pasta shells
(8 oz.)2 cups shredded mozzarella cheese
(8 oz. I sometimes double cheese to make more cheesy)
1 large tomato chopped
1/3 cups basil pesto

Directions:
1)Heat oven to 375. In medium bowl, mix pasta sauce, water and garlicpowder. In ungreased 13x9 inch glass baking dish spread 1 cup ofpasta sauce mixture. (Side note: I usually double the sauce mixture to make it more creamy, so then I spread 2 cups of sauce mixture into pan.)
2) In medium bowl, sprinkle chicken with Italian seasoning. Stuff rawseasoned chicken into uncooked manicotti shells. Place shells onpasta sauce in baking dish. Pour the rest of the sauce mixture evenlyover the shells, covering completely.
3)Cover with foil and bake for 45-50 mins. or until shells are tender.Sprinkle with cheese. Bake uncovered 4 mins. longer or until cheeseis melted. I then like to broil for 2-3 mins to make cheese bubbly.Sprinkle with tomato. Serve with pesto.

notes: I got this recipe from my friend Dayna it is sooooo good!