Chicken manicotti with chive cream sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Packaged dried manicotti shells | |
| 1 | Container soft-style cream cheese with chives and onion; (8-ounce) | |
| ⅔ | cup | Milk |
| ¼ | cup | Grated Romano or Parmesan cheese |
| 2 | cups | Chopped cooked chicken; (10 ounces) |
| 1 | pack | Frozen chopped broccoli; thawed and drained (10-ounce) |
| ½ | Jar roasted red sweet peppers (7-ounce); drained and sliced, or one jar diced pimiento, drained (4-ounce) | |
| ¼ | teaspoon | Pepper |
| Paprika | ||
Directions
Cook the manicotti shells according to the directions. Drain shells; rinse with cold water. Drain again. Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly.
Slowly add milk, stirring till smooth. Stir in Romano or Parmesan cheese.
Remove from heat. For filling, in a medium mixing bowl stir together % cup of the sauce, chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about ¼ cup of the filling. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil. Bake in a 350 degree oven for 25 to 30 minutes or till heated through. Makes 6 main-dish servings.
Recipe by: Better Homes and Gardens Cooking for Today - Pasta Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@...> on Apr 4, 1998