Chicken Manicotti With Red Pepper Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large manicotti
  • 1 -2
    tablespoon oil
  • 1
    (8 ounce) package cream cheese, cut up (reduced fat is okay)
  • 34
    cup half-and-half cream or 3/4 cup whole milk
  • 12
    cup roasted sweet red pepper, chopped, more if desired
  • 1
    (4 ounce) jar diced pimentos, drained (optional)
  • 4
    tablespoons grated parmesan cheese
  • 2
    cups diced cooked chicken or 2 cups diced cooked turkey
  • 1
    (10 ounce) package frozen chopped broccoli, thawed and well drained
  • 2 -3
    tablespoons thinly sliced onions
  • salt and pepper
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease a 3-quart baking dish.
  • Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside.
  • Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth.
  • Stir in remaining half and half cream.
  • Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
  • For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper.
  • Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
  • Place in the prepared baking dish.
  • Bake, covered for 20-30 minutes, or until heated through.
  • Place 2 manicotti on each serving plate, spoon sauce over the shells.
  • NOTE:If desired, fresh minced garlic may be added to the cream sauce.
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