Title: Chicken Manicotti with Chive Cream Sauce
Categories: Entree Pasta Poultry
Yield: 6 Servings

12		Manicotti pasta shells
8	oz	Whipped cream cheese w/chives&onion
2/3	c	Milk
1/4	c	Romano cheese; grated
2	c	Cooked chicken; chopped
1		10 oz pkg frozen broccoli (chopped) -- thawed/drained
1		4 oz jar pimiento; chopped/d rained
1/4	ts	Pepper
		Paprika; to taste

Cook pasta shell according to package directions. Rinse with cold water; drain. Stir cream cheese in saucepan over medium heat until melted then add milk, stirring until blended. Stir in Romano cheese. Reserve 3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture. Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta. Sprinkle with paprika. Bake, covered with foil, at 350F for 25 to 30 minutes or until heated through.

Original poster not on file

previous

next