Title: Chicken Manicotti with Chive Cream Sauce
Categories: Poultry, To be poste
Yield: 6 Servings

12 Packaged dried manicotti
-shells
1 Container soft-style cream
-cheese with chives and
-onion; (8-ounce)
2/3 c Milk
1/4 c Grated Romano or Parmesan
-cheese
2 c Chopped cooked chicken; (10
-ounces)
1 pk Frozen chopped broccoli;
-thawed and drained
-(10-ounce)
1/2 Jar roasted red sweet
-peppers (7-ounce); drained
-and sliced, or one jar
-diced pimiento, drained
-(4-ounce)
1/4 ts Pepper
Paprika

Cook the manicotti shells according to the directions. Drain shells; rinse
with cold water. Drain again. Meanwhile, for sauce, in a small heavy
saucepan melt cream cheese over medium-low heat, stirring constantly.
Slowly add milk, stirring till smooth. Stir in Romano or Parmesan cheese.
Remove from heat. For filling, in a medium mixing bowl stir together % cup
of the sauce, chicken, broccoli, roasted red sweet pepper or pimiento, and
pepper. Using a small spoon, carefully fill each manicotti shell with about
1/4 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 degree oven for 25 to 30 minutes or
till heated through. Makes 6 main-dish servings.

Recipe by: Better Homes and Gardens Cooking for Today - Pasta

Posted to TNT Recipes Digest by "Lynn Ratcliffe" on Apr 4,
1998