Chicken and Broccoli Alfredo Stuffed Shells

Chicken and broccoli Stuffed Alfredo shells include tender pasta shells, stuffed with a cheese crushed mixture of chicken and broccoli and smoked in a light Alfredo homemade sauce.



Servings Per Container: 6



Ingredients

• 12 oz box of Jumbo


• 2 1/2 cups cooked chopped chicken (I use a grill)


• 1 1/2 cups fresh steamed and chopped broccoli


• Alfredo Sauce:


• 3 tablespoons unsalted butter


• 3 garlic cloves, minced


• 1 cup heavy whipped cream


• 1 1/4 cup whole milk


• 2/3 cup fresh grated Parmesan cheese


• 3/4 cup grated mozzarella, divided


• 2 large egg yolks, whipped


• salt and freshly ground black pepper to taste

instructions

1. Cook the pasta according to the instructions on the packaging, only until al dente. Drain and place on a large dish so that it cools down so that they do not stick together.

Make Alfredo Sauce:

1. Combine butter, garlic, cream and milk in a saucepan over medium heat. Boil.


2. Beat egg yolks in a small bowl. Add a spoonful of hot milk mixture to the eggs, stirring to beat the eggs. Repeat with a few more spoons.


3. Slowly add the egg mixture to the pan and mix. Remove from fire.


4. Add the parmesan and mozzarella. Add salt and pepper to taste.


5. In a large bowl, add chicken, broccoli and 1/2 cup alfredo sauce. Throw for pool.


6. Add a spoonful of Alfredo sauce to the bottom of a 9x13 inch pan. Fill the shells with a large spoon of chicken and broccoli and place in the prepared pan.


7. Pour the remaining alfredo sauce evenly over the sinks. Sprinkle the remaining 1/2 cup mozzarella cheese.


8. Bake at 350 degrees Fahrenheit for about 25 minutes or until it becomes warm and bubbly.


9. Next time try stuffed with lasagna or pizza!

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