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A tasty casserole of manicotti pasta stuffed
with a cheesy chive cream mixture of chopped chicken, broccoli
and roasted red peppers.
Chicken Manicotti
with Chive Cream Sauce
- 12 packaged dry manicotti shells
- 1 (8-ounce) container soft-style cream
cheese with chives and onions
- 2/3 cup milk
- 1/4 cup freshly grated Romano or Parmesan
cheese
- 2 cups (10 ounces) chopped cooked chicken
or turkey
- 1 (10-ounce) package frozen chopped broccoli,
thawed and drained
- 1/2 of a 7-ounce jar roasted red sweet
peppers, drained and sliced
- Freshly ground pepper to taste
- Paprika
- Cook manicotti shells according to package
directions. Drain; rinse with cold water and drain again.
- 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.
- For filling, in a medium mixing bowl stir
together 3/4 cup of the sauce, chicken, broccoli, roasted red
peppers and black pepper. Using a small spoon, carefully fill
each manicotti shell with about 1/3 cup of the filling.
- 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°F (175°C) oven
for 25 to 30 minutes or until heated through.
Makes 6 servings.
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