Favorite Chicken Manicotti with Roasted Red Pepper Sauce

I love Southern Living Magazine.  It's beautiful, helpful, real.  I can't tell you the number of pages that I've clipped out over the years and stuck in "new house ideas" scrapbooks or recipe boxes.  Thank's to Pinterest, I no longer need to find the scissors and cut them out (although, I still do once in a while).  This recipe for chicken manicotti with roasted red pepper sauce is a perennial favorite.  Hope you give it a try.

SL Chicken Manicotti with Roasted Red Pepper Sauce

1 (8-ounce) package cannelloni or manicotti shells 

4 cups finely chopped cooked chicken 

2 (8-ounce) containers chive-and-onion cream cheese 

1 (10-ounce) package frozen chopped spinach, thawed and well drained 

1 cup (8 ounces) shredded mozzarella cheese 

1/2 cup Italian-seasoned breadcrumbs 

3/4 teaspoon garlic salt 

1 teaspoon seasoned pepper 

Cook pasta according to package directions; drain.  Stir together chicken and next 6 ingredients.

Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce (recipe below) evenly over shells.

Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. 

Roasted Red Pepper Sauce

2 (7-ounce) jars roasted red bell peppers, drained 

1 (16-ounce) jar creamy Alfredo sauce 

1 (3-ounce) package shredded Parmesan cheese 

Combine ingredients in blender or food processor until smooth, scraping down sides.