Chicken Cannelloni with Tomato Alfredo Sauce

I use rotisserie chicken to save time and effort when making this recipe.

Ingredients:
1 1/2 packages (each package is 8 oz.) canneloni or manicotti shells
4-5 cups finely chopped cooked chicken
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup shredded mozzarella or Italian-blend cheese
1/2 cup Italian-seasoned bread crumbs
1/2 tsp garlic powder
1/2 tsp salt

Instructions:
Cook pasta according to package directions; drain. Stir together chicken and next 6 ingredients. Cut pasta shells open lengthwise. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place shells cut side down into 2 lightly greased 9X13 baking dishes. Pour sauce evenly over shells. Bake, covered, at 350 degrees for 25-30 minutes or until thoroughly heated.

Tomato Alfredo Sauce:
1 (6 oz) can basil-garlic-oregano tomato paste*
1 (8 oz) can basil-garlic-oregano tomato sauce*
1 (16 oz) jar creamy Alfredo sauce (I used Classico Garlic Alfredo)
1 (3 oz) package shredded Parmesan cheese
(To make sauce go a little further you can add 1/2 - 1 cup of half-and-half, fat-free half-and-half, or heavy cream).

Process all ingredients in a blender until smooth, stopping to scrape down sides.You can also use your favorite jarred marinara or spaghetti sauce or substitute 2 (7 oz) drained jars of roasted red bell peppers in place of the tomato sauce and paste to make Roasted Red Bell Pepper Alfredo sauce.

*I used Hunts tomato paste and tomato sauce

A little time-consuming, but amazingly delicious!!!