Chicken Manicotti With Chive Cream Sauce
- 12 pkg. manicotti shells
- 8 oz. soft style cream cheese with chives and onion
- 2/3 c. milk
- 1/4 c. grated Romano cheese or Parmesan cheese
- 9 oz. pkg. frozen diced cooked chicken, thawed
- 10 oz. pkg. frozen chopped broccoli, thawed and drained
- 1/2 (7 oz.) jar roasted sweet red peppers, drained and sliced or 4 oz. jar diced pimientos, drained
- 1/4 tsp. ground black pepper
- Cook manicotti shells in 3-quart boiling, salted water for 18 minutes or until tender but still slightly firm. Drain. Rinse with cold water then drain well. Meanwhile, for sauce, in a small, heavy saucepan stir cream cheese over medium low heat until melted. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese.
manicotti shells, soft style cream cheese with chives, milk, romano cheese, chicken, broccoli, sweet red peppers, ground black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144627 (may not work)