Chicken Manicotti with Chive Cream Sauce

Cook manicotti shells in 3 quarts boiling, salted water for 18 minutes or till tender but still slightly firm. Drain. Rinse with cold water, then drain well. In a small, heavy saucepan, stir cream cheese over medium-low heat until melted, then add milk, stirring until blended. Stir in Romano or Parmesan cheese. In a mixing bowl, stir together 3/4 cup sauce, chicken, broccoli, sweet red pepper (or pimiento), and black pepper. Using a small spoon, carefully stuff each manicotti shell with about 1/3 cup of the filling. Arrange the shells in a 13x9x2 inch baking dish. Pour the remaining sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350F oven for 25 to 30 minutes, or till heated. Makes 6 servings Serving Suggestions: Lemon Dill Bread: Season softened margarine (or butter) with some finely shredded lemon peel and a little dried dill weed. Cut a loaf of sourdough bread into 1 inch slices, cutting to, but not through the bottom crust. Spread seasoned margarine (or butter) mix between slices. Wrap with foil; heat. Notes: Add 2-3 oz extra sharp white cheddar cheese while cooking the sauce. To the filling mixture, add 3 tablespoons ricotta cheese. Buy chicken tenders, and saute them in olive oil and garlic, then cut them up.