Chicken Manicotti with Chive Cream Sauce
Broccoli and roasted red pepper add vivid colors to the tasty chicken filling that overflows these pasta shells.
Prep Time:
30 mins
Total Time:
55 mins
Servings:
Makes 6 main-dish servings.
Ingredients
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12 packaged dried manicotti shells
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1 8-ounce container soft-style cream cheese with chives and onion
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2/3 cup milk
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1/4 cup grated Romano or Parmesan cheese
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2 cups chopped cooked chicken (10 ounces)
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1 10-ounce package frozen chopped broccoli, thawed and drained
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1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained
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1/4 teaspoon pepper
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Paprika
Directions
1.
Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.
2.
Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.
3.
For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.
4.
Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.
5.
Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.
Make-Ahead Tip
Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through.
Nutrition information
Calories 396, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 92 mg, Sodium 257 mg, Carbohydrate 31 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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