Chicken Manicotti With Red Pepper Cream Sauce
|Manicotti shells/18 jumbo pasta shells||12|
|Reduced fat cream cheese||8 Ounce, cut up (1 Package Neufchatel)|
|Fat free milk||3⁄4 Cup (12 tbs)|
|Roasted red sweet peppers/One 4 ounce jar diced pimiento, drained||3 1⁄2 Ounce, drained and chopped (1/2 Of A 7 Ounce Jar)|
|Grated parmesan cheese||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Frozen chopped broccoli||10 Ounce, drained (1 Package)|
|Frozen diced cooked chicken||9 Ounce, thawed (1 Package)|
|Thinly sliced green onions||2 Tablespoon|
Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
Meanwhile, for sauce, in a small heavy saucepan cook and stir cream cheese and 1/4 cup of the milk over medium-low heat until smooth.
Stir in the remaining milk.
In a blender container or food processor bowl combine cream cheese mixture, roasted sweet peppers, Parmesan cheese, salt, and 1/4 teaspoon black pepper.
Cover and blend or process until smooth.
For filling, in a large bowl stir together 3/4 cup of the sauce, the broccoli, chicken, green onion, and 1/4 teaspoon black pepper.
Using a small spoon, stuff each manicotti shell with about 1/4 cup filling or each jumbo shell with 2 to 3 tablespoons filling.
Place in a 3-quart rectangular baking dish.
Bake, covered, in a 350° oven for 30 minutes or until heated through.