• 18 jumbo pasta shells • 1 8-ounce package light cream cheese • 3/4 cup skim milk • 1/2 cup roasted sweet red peppers drained, chopped or one 4-ounce jar diced pimiento, drained (no oil pack) • 3 tablespoons grated Parmesan cheese • 2 cups diced cooked chicken breast • 1 10-ounce package frozen chopped broccoli, thawed and drained • 2 tablespoons green onion, thinly sliced • 1/4 teaspoon fresh ground black pepper
Cook pasta shells according to package directions. Rinse with cold water; drain well.
In a heavy small saucepan stir light 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.
In a large bowl stir together 3/4 cup of the sauce (place remaining sauce aside), the chicken, broccoli, onion, and black pepper. Using a small spoon, stuff shells with 2 to 3 tablespoons filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350 degree F oven for 30 minutes or until heated through.
To serve, cook and stir remaining sauce over low heat until heated through. Put 3 shells on each serving plate. Spoon sauce over shells. Garnish with fresh parsley sprigs.