Chicken Manicotti With Red Pepper Cream Sauce |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Delicious stuffed manicotti shells with the most amazing red pepper cream sauce! This recipe serves six, but may be doubled easily if desired. Ingredients:
12 large manicotti |
1 -2 tablespoon oil |
1 (8 ounce) package cream cheese, cut up (reduced fat is okay) |
3/4 cup half-and-half cream or 3/4 cup whole milk |
1/2 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 |
Directions:
1. Set oven to 350 degrees.
2. Grease a 3-quart baking dish.
3. 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.
4. 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.
5. Stir in remaining half and half cream.
6. Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
7. 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.
8. Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
9. Place in the prepared baking dish.
10. Bake, covered for 20-30 minutes, or until heated through.
11. Place 2 manicotti on each serving plate, spoon sauce over the shells.
12. NOTE:If desired, fresh minced garlic may be added to the cream sauce.
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