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Serves 6
INGREDIENTS
- 1 (12 oz.) box Jumbo Shells
- 2 cups cooked, shredded chicken
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
- 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
ALFREDO SAUCE
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/4 cups whole milk
- 2/3 cup freshly shredded Parmesan
- 3/4 cup freshly shredded Mozzarella cheese
- Salt and pepper, to taste
INSTRUCTIONS
- Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
- FOR HOMEMADE ALFREDO SAUCE
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
- FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
- Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : https://life-in-the-lofthouse.com/chicken-broccoli-alfredo-stuffed-shells/
