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

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