CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE
12 packaged dried manicotti shells
1 (8 ounce) container soft-style cream cheese with chives and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked chicken (10 ounces)
1 (10 oz) package frozen chopped broccoli, thawed and drained
1/2 of a 7 oz jar roasted sweet peppers, drained and sliced (or one 4 oz jar diced pimiento, drained)
1/4 teaspoon pepper
Paprika
Cook the manicotti shells according to the directions. Drain shells; rinse with cold water. Drain again.
MEANWHILE, FOR THE 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 THE FILLING:
In a medium mixing bowl stir together 3/4 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 1/4 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 F oven for 25 to 30 minutes or till heated through.
Makes 6 main-dish servings
Source: Better Homes and Gardens Cooking for Today - Pasta
12 packaged dried manicotti shells
1 (8 ounce) container soft-style cream cheese with chives and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked chicken (10 ounces)
1 (10 oz) package frozen chopped broccoli, thawed and drained
1/2 of a 7 oz jar roasted sweet peppers, drained and sliced (or one 4 oz jar diced pimiento, drained)
1/4 teaspoon pepper
Paprika
Cook the manicotti shells according to the directions. Drain shells; rinse with cold water. Drain again.
MEANWHILE, FOR THE 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 THE FILLING:
In a medium mixing bowl stir together 3/4 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 1/4 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 F oven for 25 to 30 minutes or till heated through.
Makes 6 main-dish servings
Source: Better Homes and Gardens Cooking for Today - Pasta
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