Chicken Manicotti With Red Pepper Cream Sauce

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.