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  • Chicken Manicotti With Chive Cream Sauce

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    Chicken Manicotti With Chive Cream Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 x Packaged dry manicotti shells
    • 1 ct soft-style cream cheese with chives and onion, (8-oz)
    • 2/3 c. Lowfat milk
    • 1/4 c. Grated Romano or possibly Parmesan cheese
    • 2 c. Minced cooked chicken, (10 ounces)
    • 1 pkt Frzn minced broccoli, thawed and liquid removed (10-oz)
    • 1/2 jar roasted red sweet peppers (7-oz), liquid removed and sliced, or possibly one jar diced pimiento, liquid removed (4-oz)
    • 1/4 tsp Pepper Paprika

    Directions

    1. Cook the manicotti shells according to the directions. Drain shells; rinse with cool water. Drain again. Meanwhile, for sauce, in a small heavy saucepan heat cream cheese over medium-low heat, stirring constantly.
    2. Slowly add in lowfat milk, stirring until smooth. Stir in Romano or possibly Parmesan cheese.
    3. Remove from heat. For filling, in a medium mixing bowl stir together % c. of the sauce, chicken, broccoli, roasted red sweet pepper or possibly pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/4 c. of the filling. Arrange the filled shells in a 3-qt 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 min or possibly until heated through.
    4. Makes 6 main-dish servings.

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