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CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

I’m always looking for new dinner ideas. Of course, having a food blog I need new recipes to post, but way before I had my blog I loved searching for new ideas! I have countless food magazines, cookbooks and I’m a big stalker of my friends’ food blogs too.

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

Serves 6
Prep Time:30 min
Cook Time:25 min
INGREDIENTS
  1. 1 (12 oz.) box Jumbo Shells
  2. 2 cups cooked, shredded chicken
  3. 1/4 teaspoon garlic powder
  4. Salt and pepper, to taste
  5. 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
  6. 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
  7. 1 cup shredded Mozzarella cheese
  8. 1/2 cup grated Parmesan cheese
ALFREDO SAUCE
    1. 3 tablespoons unsalted butter
    2. 3 cloves garlic, minced
    3. 1 cup heavy cream
    4. 1 1/4 cups whole milk
    5. 2/3 cup freshly shredded Parmesan
    6. 3/4 cup freshly shredded Mozzarella cheese
    7. Salt and pepper, to taste
INSTRUCTIONS
  1. 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
  1. 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.
  2. 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 9×13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
  3. Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
  4. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!

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