Chicken Stuffed Manicotti or Jumbo Shells With Chive-Cream Sauce

This recipe is easy and is delicious!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 12  packaged dried  manicotti or 12  jumbo pasta shells
• 1 (8 ounce) container  soft-style chive & onion cream cheese
• 2⁄3 cup milk
• 1⁄4 cup  grated romano cheese or 1⁄4 cup parmesan cheese
• 2  cups  chopped  cooked chicken
• 1 (10 ounce) package  frozen chopped broccoli, thawed and drained
• 0.5 (7 ounce) jar  roasted red sweet peppers, drained and sliced
• 1⁄4 teaspoon black pepper
•  paprika

Directions

1. Cook manicotti or 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 bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper. Using a small spoon, carefully fill each 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. Bake in a 350^ oven for 25 to 30 minutes or until heated through.