home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
pasta
/
chicken_.man
< prev
next >
Wrap
Text File
|
1995-09-27
|
2KB
|
57 lines
Newsgroups: rec.food.recipes
Subject: Chick Man/W Cheese Sauce
Date: 29 Mar 1994 21:18:16 -0500
Organization: Palm Bay FL
Message-ID: <2nanh8$762@s.ms.uky.edu>
Chicken Manicotti with Chive Cream Sauce
12 packaged manicotti shells
1 8-oz. container soft-style cream cheese with chives & onions
2/3 cup milk
1/4 cup grated Romano cheese or Parmesan cheese
1 9 0z. pkg (2 cups) frozen, diced cooked chicken, thawed*
1 10 oz. pkg. frozen, chopped broccoli, thawed and drained
1/2 of a 7 0z. jar roasted sweet red peppers, drained and
sliced, or one 4-0z jar diced pimiento, drained
Paprika
(1/4 tsp ground black pepper)
I added about 2-3 oz. of extra sharp white cheddar cheese while cooking
the sauce.
Also, to the filling mixture, I added about 3 WHOPPING TBSP. ricotta
cheese.
* Better if you buy chicken tenders, and saute them in olive oil & garlic,
then cut them up. and I use more chicken than is called for in the
recipe.
Cook manicotti shells in 3 quarts boiling, slated water for 18 minutes
or till 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 till melted. Stir in Romano or Parmesan cheese.
(I used more than called for and used both kinds of cheeses)
For filling, in a mixing bowl, stir together, 3/4 cup sauce, chicken,
broccoli, sweet red pepper (or pimiento), and black pepper.
Using a small spoon, carefully stuff each manicotti shell with about
1/3 cup of the filling.
Arrange the shells in a 13x9x2 inch baking dish. Pour the remaining
sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a
350! oven for 25 to 30 minutes, or till heated.
Makes 6 servings
Serving Suggestions: Lemon Dill Bread: Season softened margarine (or
butter) with some finely shredded lemon peel and a little dried dill
weed. Cut a loaf of sourdough bread into 1 inch slices, cutting to,
but not through the bottom crust. Spread seasoned margarine (or
butter) mix between slices. Wrap with foil; heat.