When our youngest daughter was born my mom stocked our freezer with food. We love everything she cooks, but our favorite was chicken manicotti with roasted red pepper sauce. This recipe is tasty, visually appealing, company worthy, and freezes and reheats well. Just a warning, if you make this hoping for leftovers, I think you will be disappointed. We ate every last bite.
Chicken Manicotti with Roasted Red Pepper Sauce
[Note: I do not know where she found this dish. If you know the author of the recipe, let me know and I will give proper credit.]
1 8oz. pkg manicotti shells
4 cups cooked chopped chicken
2 8oz containers chives-and-onion cream cheese
1 10 oz pkg frozen chopped spinach thawed and drained
1 cup shredded mozzarella cheese
1/2 cup seasoned Italian bread crumbs
3/4 tsp garlic salt
1 tsp pepper
Red Pepper Sauce
2 7oz jars roasted red peppers drained
1 16oz jar creamy alfredo sauce
3 oz shredded parmesan cheese
Cook pasta according to directions, drain, and lay on waxed paper to prevent sticking.
In a large bowl, stir chicken and next six ingredients. Mix well.
Cut pasta shells lengthwise, open and stuff 1/2 cup chicken mixture into each shell. Press cut sides together and place cut side down in 9×13 baking dish.
For red pepper sauce, add sauce ingredients in a blender and pour over pasta in the pan.
Bake at 350° covered for 25 to 30 minutes or until heated through.