Chicken Manicotti With Red Pepper Cream Sauce - cooking recipe

Ingredients

12 large manicotti
1 -2 tablespoon oil
1 (8 ounce) package cream cheese, cut up (reduced fat is okay)
3/4 cup half-and-half cream or 3/4 cup whole milk
1/2 cup roasted sweet red pepper, chopped, more if desired
1 (4 ounce) jar diced pimentos, drained (optional)
4 tablespoons grated parmesan cheese
2 cups diced cooked chicken or 2 cups diced cooked turkey
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
2 -3 tablespoons thinly sliced onions
salt and pepper

Preparation

Set oven to 350 degrees.
Grease a 3-quart baking dish.
Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside.
Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth.
Stir in remaining half and half cream.
Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper.
Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
Place in the prepared baking dish.
Bake, covered for 20-30 minutes, or until heated through.
Place 2 manicotti on each serving plate, spoon sauce over the shells.
NOTE:If desired, fresh minced garlic may be added to the cream sauce.