{"id":1181,"date":"2003-07-30T12:46:29","date_gmt":"2003-07-30T19:46:29","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=1181"},"modified":"2023-05-29T19:44:24","modified_gmt":"2023-05-30T02:44:24","slug":"chicken-manicotti-with-red-pepper-cream-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=1181","title":{"rendered":"Chicken Manicotti with Red Pepper Cream Sauce"},"content":{"rendered":"

\"\"12 manicotti or 18 conchiglioni (jumbo shells)
\n8-oz. package reduced-fat cream cheese (Neufchatel), cut up
\n3\/4 C. fat-free milk
\n1\/2 of a 7-oz. jar roasted red sweet peppers (about 1\/2 C.), drained and chopped or one 4-oz. jar diced pimiento, drained
\n3 T. grated Parmesan cheese
\n9-oz. package (2 C.) frozen diced cooked chicken, thawed
\n10-oz. package frozen chopped broccoli, thawed and drained
\n2 T. thinly sliced green onion
\n1\/4 tsp. ground black pepper<\/p>\n

Cook pasta according to package directions. Rinse with cold water; drain well. For sauce: In a heavy small saucepan stir cream cheese and 1\/4 C. of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through. For filling:
\nIn a large bowl stir together 3\/4 C. 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 C. of the filling or each conchiglioni with 2 to 3 T. filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350\u00ba oven for 30 minutes or until heated 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.<\/p>\n

Yield: 6 servings
\nServing Size: 2 manacotti or 3 shells w\/sauce<\/p>\n

Calories: 318
\nFat: 14 g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"

12 manicotti or 18 conchiglioni (jumbo shells) 8-oz. package reduced-fat cream cheese (Neufchatel), cut up 3\/4 C. fat-free milk 1\/2 of a 7-oz. jar roasted red sweet peppers (about 1\/2 C.), drained and chopped or one 4-oz. jar diced pimiento, drained 3 T. grated Parmesan cheese 9-oz. package (2 C.) frozen diced cooked chicken, thawed 10-oz. package frozen chopped broccoli, thawed and drained 2 T. thinly sliced green onion 1\/4 tsp. ground black pepper Cook pasta according to package directions….<\/p>\n

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