CHICKEN CANNELLONI WITH RED BELL PEPPER SAUCE

Chicken Cannelloni with Red Bell Pepper Sauce image

Provided by Cindy Crane

Categories Pasta

Time 1h30m

Number Of Ingredients 11

1-8 oz pkg cannelloni or manicotti shells
4 c finely chopped cooked chicken
2-8 oz containers chive and onion cream cheese
1-10 oz frozen chopped spinach, thawed and well drained
1 c mozzarella cheese
1/2 c italian seasoned breadcrumbs
1 tsp seasoned pepper
3/4 tsp garlic salt
2-7 oz jars roasted red bell peppers, drained
1-16 oz jar creamy alfredo sauce
1-3 oz shredded parmesan cheese

Steps:

1. Cook pasta according to package directions and drain. Stir together chicken and next six ingredients. Cut pasta shells lengthwise through 1 side. Spoon about 1/2 cup of the chicken mixture into each shell, gently pressing cut sides together.
2. Place cut sides down, in a lightly greased 13x9 baking dish and pour Roasted Red Pepper Sauce evenly over shells. Bake Uncovered at 350 degrees for 25-30 minutes or until thoroughly heated.
3. Roasted Red Bell Pepper Sauce: Combine the jars or red bell peppers that have been drained with the Alfredo sauce and the Parmesan cheese in a blender until smooth. Yields 3 1/2 cups of sauce.