Preparation:
Cook pasta shell according to package directions. Rinse with cold water; drain. Stir cream cheese in saucepan over medium heat until melted then add milk, stirring until blended. Stir in Romano cheese.
Reserve 3/4 cup of sauce.
Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture.
Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta. Sprinkle with paprika.
Bake, covered with foil, at 350 F. for 25 to 30 minutes or until heated through. |
