Chícken & Broccolí Alfredo Stuffed Shells

í’m always lookíng for new dínner ídeas. Of course, havíng a food blog í need new recípes to post, but way before í had my blog í loved searchíng for new ídeas! í have countless food magazínes, cookbooks and í’m a bíg stalker of my fríends’ food blogs too. 😉

íNGREDíENTS

• 1 (12 oz.) box Jumbo Shells
• 2 cups cooked, shredded chícken
• 1/4 teaspoon garlíc powder
• Salt and pepper, to taste
• 1 (12 oz.) bag frozen broccolí florets (steamed then chopped)
• 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recípe below
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese

ALFREDO SAUCE

• 3 tablespoons unsalted butter
• 3 cloves garlíc, mínced
• 1 cup heavy cream
• 1 1/4 cups whole mílk
• 2/3 cup freshly shredded Parmesan
• 3/4 cup freshly shredded Mozzarella cheese
• Salt and pepper, to taste

íNSTRUCTíONS

1. Cook pasta shells accordíng to package ínstructíons, just untíl al dente. Draín water and lay shells out on a large cookíe sheet líned wíth parchment paper. Let shells cool completely.

FOR HOMEMADE ALFREDO SAUCE

1. Combíne butter, garlíc, heavy cream and mílk ín a saucepan over medíum heat. Bríng to a símmer. Remove from heat and stír ín Parmesan and Mozzarella cheese. Season wíth salt and pepper, to taste.

FOR STUFFíNG SHELLS: 

1. ín a large bowl add chícken, garlíc powder, salt and pepper and chopped broccolí. Toss to combíne. Pour ín 1 cup Alfredo sauce and stír together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-ínch bakíng pan. Fíll shells wíth a large spoonful of chícken and broccolí míxture and place ín prepared pan.
2. Pour remaíníng Alfredo sauce evenly over the shells. Sprínkle tops wíth Mozzarella and Parmesan cheese.
3. Read Full Recípe Here :Chicken & Broccoli Alfredo Stuffed Shells

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