Post by April B. on Mar 18, 2003 15:34:22 GMT -6
Chicken Manicotti with Chive Cream
12 manicotti pasta shells
8 ounces whipped cream cheese w/chives & onion
2/3 cup milk
1/4 cup Romano cheese -- grated
2 cups cooked chicken -- chopped
1 10 oz pkg frozen broccoli -- (chopped),
-- thawed/drained
1 4 oz jar pimiento -- chopped/drained
1/4 teaspoon 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 350 F. for 25 to 30 minutes or until heated through.
12 manicotti pasta shells
8 ounces whipped cream cheese w/chives & onion
2/3 cup milk
1/4 cup Romano cheese -- grated
2 cups cooked chicken -- chopped
1 10 oz pkg frozen broccoli -- (chopped),
-- thawed/drained
1 4 oz jar pimiento -- chopped/drained
1/4 teaspoon 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 350 F. for 25 to 30 minutes or until heated through.
