Best 6 Chicken Manicotti With Red Pepper Cream Sauce Recipes

CHICKEN MANICOTTI WITH RED PEPPER CREAM SAUCE

Steps:

• 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.

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CREAMY CHICKEN MANICOTTI

Steps:

• In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
• Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
• Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

• Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
• Cook manicotti shells according to package directions; drain and cover with cold water.
• Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
• Season to taste with salt, pepper and nutmeg.
• Drain manicotti shells; stuff with cheese mixture.
• Place shells side by side in a greased shallow baking pan; spoon sauce over all.
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.

CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE

Steps:

• Cook manicotti according to package directions and also cool manicotti shells according to package directions.
• Drain shells; rinse with cold water.
• Drain again.
• Meanwhile, for sauce, in small heavy saucepan melt cream cheese over medium-low heat, stirring constantly.
• Slowly add milk, stirring until smooth.
• Stir in romano or parmesan cheese.
• Remove from heat.
• For filling, in a medium mixing bowl stir together 3/4 cup of sauce, the chicken, broccoli, red sweet peppers or pimento and pepper.
• Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of filling.
• Arrange the filled shells in a 3-quart rectangular baking dish.
• Pour the remaining sauce over shells.
• Sprinkle with paprika.
• Cover with foil.
• Bake in a 350 degree oven for 25 to 30 minutes or until heated through.

CHICKEN MANICOTTI

Steps:

• Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.