Chicken Manicotti With Red Pepper Cream Sauce Recipe
Ingredients
| 12 manicotti shells or 18 jumbo pasta shells | ||
| Package cream cheese | 1 8 Ounce | |
| 3/4 cup fat-free milk | ||
| 1/2 of a 7-ounce jar roasted red sweet peppers drained and chopped, or one 4-ounce jar diced pimiento, drained | ||
| Parmesan cheese | 3 Tablespoon, grated | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 10-ounce package frozen chopped broccoli, thawed and drained | ||
| 1 9-ounce package frozen diced cooked chicken, thawed | ||
| 2 tablespoons thinly sliced green onion | ||
Directions
Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
Meanwhile, for sauce, in a small heavy saucepan cook and stir cream cheese and 1/4 cup of the milk over medium-low heat until smooth.
Stir in the remaining milk.
In a blender container or food processor bowl combine cream cheese mixture, roasted sweet peppers, Parmesan cheese, salt, and 1/4 teaspoon black pepper.
Cover and blend or process until smooth.
For filling, in a large bowl stir together 3/4 cup of the sauce, the broccoli, chicken, green onion, and 1/4 teaspoon black pepper.
Using a small spoon, stuff each manicotti shell with about 1/4 cup filling or each jumbo shell with 2 to 3 tablespoons filling.
Place in a 3-quart rectangular baking dish.
Bake, covered, in a 350° oven for 30 minutes or until heated through.
Rinse with cold water; drain again.
Meanwhile, for sauce, in a small heavy saucepan cook and stir cream cheese and 1/4 cup of the milk over medium-low heat until smooth.
Stir in the remaining milk.
In a blender container or food processor bowl combine cream cheese mixture, roasted sweet peppers, Parmesan cheese, salt, and 1/4 teaspoon black pepper.
Cover and blend or process until smooth.
For filling, in a large bowl stir together 3/4 cup of the sauce, the broccoli, chicken, green onion, and 1/4 teaspoon black pepper.
Using a small spoon, stuff each manicotti shell with about 1/4 cup filling or each jumbo shell with 2 to 3 tablespoons filling.
Place in a 3-quart rectangular baking dish.
Bake, covered, in a 350° oven for 30 minutes or until heated through.
Chef
