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Chicken Manicotti with Chive Cream Sauce

Broccoli and roasted red pepper add vivid colors to the tasty chicken filling that overflows these pasta shells.

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  • Makes: 6 servings
  • Yields: 6 (main-dish) servings
  • Prep: 30 mins
  • Bake: 25 mins to 30 mins 350°F

Chicken Manicotti with Chive Cream Sauce

Directions

  1. Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.
  2. Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.
  3. For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.
  4. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.
  5. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.

From the Test Kitchen

Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through.

Nutrition Facts (Chicken Manicotti with Chive Cream Sauce)

  • Per serving:
  • 396 kcal cal.,
  • 18 g fat
  • (9 g sat. fat,
  • 92 mg chol.,
  • 257 mg sodium,
  • 31 g carb.,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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