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Chicken: Chicken Manicotti with Red Pepper Cream Sauce

Source of Recipe

Carol - at Barbo's Diet Kitchen

Chicken Manicotti with Red Pepper Cream Sauce
WW Points
Exchanges
Makes 6 servings.

12 manicotti or 18 conchiglioni (jumbo shells)

8-ounce package reduced-fat cream cheese (Neufchatel), cut up

3/4 cup fat-free milk

1/2 of a 7-ounce jar roasted red sweet peppers (about 1/2 cup), drained and chopped...or...one 4-ounce jar diced pimiento, drained

3 tablespoons grated Parmesan cheese

9-ounce package (2 cups) frozen diced cooked chicken, thawed

10-ounce package frozen chopped broccoli, thawed and drained

2 tablespoons thinly sliced green onion

1/4 teaspoon ground black pepper

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 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.

For filling:
In a large bowl stir together 3/4 cup 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 cup of the filling or each conchiglioni with 2 to 3 tablespoons filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350� 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.

One serving (2 manacotti or 3 shells w/sauce) equals: calories: 318 , total fat: 14 gm, cholesterol: 76mg , sodium: 291mg , carbohydrate: 24g , fiber: 1g , protein: 23g , ++++ Exchanges: 1.5 starch,1 vegetables,2.5 lean meat,1 fat ++++ WW Pts: 7