CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS RECIPE
These
Chicken & Broccoli Alfredo Stuffed Shells are a family-favorite, this is
include tender pasta shells filled with a cheesy shredded chicken and broccoli
mixture and smothered in an easy homemade alfredo sauce.
INGREDIENTS
ü 1 (12 oz.) box Jumbo Shells
ü 2 cups cooked, shredded chicken
ü 1/4 teaspoon garlic powder
ü Salt and pepper, to taste
ü 1 (12 oz.) bag frozen broccoli
florets (steamed then chopped)
ü 1 (16 oz.) jar Alfredo sauce OR use
the homemade Alfredo recipe below
ü 1 cup shredded Mozzarella cheese
ü 1/2 cup grated Parmesan cheese
ALFREDO SAUCE
ü 3 tablespoons unsalted butter
ü 3 cloves garlic, minced
ü 1 cup heavy cream
ü 1 1/4 cups whole milk
ü 2/3 cup freshly shredded Parmesan
ü 3/4 cup freshly shredded Mozzarella
cheese
ü 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.
FOR
STUFFING SHELLS:
1.
In
a large bowl add chicken, garlic powder, salt
and pepper and chopped broccoli.Toss to combine.
and pepper and chopped broccoli.Toss to combine.
2.
Pour
in 1 cup Alfredo sauce and stir together.
3. Add
a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan.
4. Fill
shells with a large spoonful of chicken and broccoli mixture and place in
prepared pan.
5. Pour
remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella
and Parmesan cheese.
6. Bake,
uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and
enjoy!
Recipe
from tastesbetterfromscratch.com
Delicious Food Recipes
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