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Chicken Manicotti With Red Pepper Cream Sauce

Diabetic.Foodie's picture
  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
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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Chicken Manicotti With Red Pepper Cream Sauce Recipe