Chicken Manicotti With Chive Cream Sauce

By june

Ingredients

• 12 packaged manicotti shells
• 1 8 oz container soft-style cream cheese with chives and onion
• 2/3 cups milk
• 1/4 cup grated Romano cheese or Parmesan cheese
• 1 9-oz pkg (2 cups) frozen diced cooked chicken, thawed
• 1 10-oz pkg 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 tsp ground black pepper
• Paprika

Details

Servings 6

Preparation

Step 1

Cook manicotti shells according to package directions. Drain. Rinse with cold water then drain well.
Meanwhile, for sauce, in a small heavy saucepan stir cream cheese over medium-low heat till melted. Slowly add milk, stirring till smooth. Stir in Romano or Parmesan cheese.
For filling, in a mixing bowl stir together 3/4 cup sauce, chicken, broccoli, sweet red pepper or pimiento, and black pepper. Using a small spoon, carefully stuff each manicotti shell with about 1/3 cup of the filling.
Arrange the shells in a 13x9x2-inch baking dish. Pour the remaining sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350 degree oven for 25 to 30 minutes or till heated.

Per serving: 351 cal; 18g fat; 87mg chol; 24g pro; 23g carbs; 2g fiber; 252mg sod.