Chicken Manicotti with Red Pepper Cream Sauce
- Cook pasta according to package directions. Rinse with cold water; drain well.
- Meanwhile, for sauce, in a heavy small saucepan stir cream cheese and 1/4 cup of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through.
- For filling, in a large bowl stir together 3/4 cup of the sauce (set remaining sauce aside), the chicken, broccoli, onion, and black pepper. Using a small spoon, stuff each manicotti with about 1/4 cup of the filling or each conchiglioni with 2 to 3 tablespoons filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350 degree F oven for 30 minutes or until heated through.
- To serve, cook and stir remaining sauce over low heat until heated through. Place 2 manicotti or 3 shells on each serving plate. Spoon sauce over shells. Makes 6 servings.
From the Test Kitchen
When a recipe calls for cooked chicken, you can purchase a package of frozen diced cooked chicken (as called for in the recipe above). Or, purchase a deli-roasted chicken. A cooked chicken will yield 1-1/2 to 2 cups boneless chopped meat. If you have more time, you can poach chicken breast. For 2 cups cubed cooked chicken, in a large skillet place 12 ounces skinless, boneless chicken breasts and 1-1/2 cups water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well. Cut up the chicken.
Nutrition Facts (Chicken Manicotti with Red Pepper Cream Sauce)
- Per serving:
- 318 kcal ,
- 14 g fat
- (7 g sat. fat ,
- 76 mg chol. ,
- 291 mg sodium ,
- 24 g carb. ,
- 1 g fiber ,
- 23 g pro.