Chicken Manicotti with Red Pepper Cream Sauce

Roasted red pepper, reduced-fat cream cheese, and skim milk combine to make a creamy sauce to spoon over these chicken and broccoli filled manicotti.

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  • Makes: 6 servings
  • Prep: 40 mins
  • Bake: 30 mins 350°F

Chicken Manicotti with Red Pepper Cream Sauce

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Directions

  1. Cook pasta according to package directions. Rinse with cold water; drain well.
  2. 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.
  3. 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.
  4. 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

Test-Kitchen Tip:

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.

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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.
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