Chicken Cannelloni with Roasted Red Bell Pepper Sauce

By RuthLouise

Ingredients

• Roasted Red Bell Pepper Sauce:
• 1 (8-ounce) package cannelloni or manicotti shells
• 4 cups finely chopped cooked chicken $
• 2 (8-ounce) containers chive-and-onion cream cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 1 cup (8 ounces) shredded mozzarella cheese
• 1/2 cup Italian-seasoned breadcrumbs
• 3/4 teaspoon garlic salt
• 1 teaspoon seasoned pepper
• Roasted Red Bell Pepper Sauce
• Garnish: chopped fresh basil or parsley
• 2 (7-ounce) jars roasted red bell peppers, drained
• 1 (16-ounce) jar creamy Alfredo sauce
• 1 (3-ounce) package shredded Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions; drain.

Stir together chicken and next 6 ingredients.

Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes.

Pour Roasted Red Bell Pepper Sauce evenly over shells.
Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.


Roasted Red Bell Pepper Sauce:

Process all ingredients in a blender until smooth, stopping to scrape down sides.
Note: For testing purposes only, we used Bertolli Five Brothers Creamy Alfredo Sauce.