Chicken Manicotti with Red Pepper Cream Sauce

 (7 points)
Makes 6 servings.

12 manicotti or 18 conchiglioni (jumbo shells)
1 (8-oz.) pkg. reduced-fat cream cheese (Neufchatel), cut up
3/4 cup fat-free milk
1/2 of a 7-oz. jar roasted red sweet peppers (about 1/2 cup), drained & chopped

OR 1 (4-oz.) jar diced pimiento, drained
3 tbsp. grated Parmesan cheese
1 (9-oz.) pkg. (2 cups) frozen diced cooked chicken, thawed
1 (10-oz.) pkg. frozen chopped broccoli, thawed and drained
2 tbsp. thinly sliced green onion
1/4 tsp. 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-qt. rectangular baking dish. Bake, covered, in a 350ºF. 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 manicotti 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