Chicken Manicotti with Chive Cream Sauce
Recipe from
Better Homes and Gardens
Broccoli and roasted red pepper add vivid colors to the tasty chicken filling that overflows these pasta shells.
Servings:
Makes 6 main-dish servings.
Prep Time:
30 mins
Total Time:
55 mins
Ingredients
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12 packageddried manicotti shellssee savings
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1 8-ounce containersoft-style cream cheese with chives and onionsee savings
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2/3 cupmilksee savings
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1/4 cupgrated Romano or Parmesan cheesesee savings
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2 cupschopped cooked chicken (10 ounces)see savings
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1 10-ounce packagefrozen chopped broccoli, thawed and drainedsee savings
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1/2 of a 7-ounce jarroasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drainedsee savings
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1/4 teaspoonpeppersee savings
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Paprikasee savings
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
Per serving: 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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