Chicken Manicotti with Red Pepper Cream Sauce
Better Homes and Gardens Low-Fat & Luscious Italian Copyright 1997
12 manicotti or 18 jumbo shells
1 8-ounce package reduced-fat cream cheese, cut up
¾ cup skim milk
½ of a 7-ounce jar roasted red sweet peppers (about ½ cup), drained and chopped or one 4-ounce jar diced pimiento, drained I used the roasted peppers
3 tablespoons grated Parmesan cheese
1 9-ounce package (2 cups) frozen diced cooked chicken I used poached chicken tenders
1 10-ounce package frozen chopped broccoli, thawed and drained
2 tablespoons thinly sliced green onions
¼ teaspoon ground black pepper
Cook pasta according to package directions. Rinse with cold water; drain well.
Meanwhile, for sauce, in heavy saucepan stir cream cheese and ¼ 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. I added a bit of salt.
For filling, in a large bowl stir together ¾ cup of the sauce (set remaining sauce aside), the chicken, broccoli, onion and black pepper. Using a small spoon, stuff each manicotti with about ¼ cup of the filling or each jumbo shell with 2 to 3 tablespoons filling. Bake, covered, in a 350 degree oven for 30 minutes or until 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. I put the sauce over the manicotti before baking. I also had about 2 tablespoons of mozzarella/provolone blend that I sprinkled over them with some additional Parmesan.
Makes 6 servings.
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I should have put more effort into getting a nice picture of these manicotti because they were really good and they deserve a better picture. I just love the combination of chicken, broccoli and cheese. I would definitely make these again. I made them the night before and they held up great. Honestly, I was hesitant to make these. I just wasn't sure they would be good but I took a chance and I'm glad I did.
Blast From The Past: Sausage Stuff Shells with Chunky Tomato Sauce from April 2006. The sauce wasn't that good (the canned tomatoes I used were awful), but the stuffing was great. However it was very rich. After making last night's manicotti, I'm picturing a lighter version of the sausage stuffed shells using turkey sausage and a low-fat cream cheese sauce.
Question of the Day: Did you know that Christmas is less than 3 weeks away??? Arghhhh!!!!!
8 comments:
YES! And I wish in were only a week away because that means I'd be done with tests!!! BTW, funny thing...yesterday we talked about hives in class. The medical term for it, if your interested!, is urticaria. And, as you experienced, usually doesn't last too terribly long.
ahhh... too scary, nothing done!
but that dish does look very tasty.
Arghhhh, indeed! But, for some strange reason, I'm reasonably calm even though we're moving Monday!!!!
Jan
Oh God, please don't remind me. I get a sick feeling everytime I think about how fast it's coming. I have to go hide under my desk and cry now.
I just found your blog (can't remember when I linked from) and I love what you're doing here. I have to go back through all the archives and copy some of the recipes you've made because they look great!
And I'm definitely making these manicotti soon. I love chicken and broccoli together. :)
I know that would be a very tasty combination, it just doesn't always turn out that way in a picture, same thing with most brown things... I can't photograph brown.
GAAAAAAAAAAAAAAAAAAAAAAAAH!
I am sooo behind. Minus all my cards being mailed and sent and a faux tree trimmed...I am way behind!
This recipe looks delish. :)
Swoooooon....THUD!!!!!!
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