| | Chicken Manicotti with Chive Cream Sauce 12 packaged dried manicotti shells
One 8 ounce container of soft style cream cheese with chives and onion
2/3 cup of milk
1/4 cup of grated Romano or Parmesan cheese
2 cups of chopped cooked chicken
One 10 ounce package of frozen chopped broccoli, thawed and drained
1/2 of a 7 ounce jar of roasted red sweet peppers, drained and sliced or one 4 ounce jar diced pimiento, drained
1/4 teaspoon of black pepper Paprika |
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Cook the manicotti shells according to package directions. Drain the shells, rinse with cold water. Drain again. Meanwhile, for sauce in a small heavy saucepan melt the cream cheese over medium low heat, stir constantly. Slowly add milk, stirring until 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 peppers or pimiento and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 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 350ºF. oven for 25 to 30 minutes or until heated through. Makes 6 servings |
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