Chicken Alfredo Stuffed Jumbo Shells
Description
This needs to be added to your dinner rotation. It's an easy meal for those busy weeknights, and even easier if made in advance. Serve it with a salad, garlic bread and maybe your favorite glass of wine.
Ingredients
12 oz. box jumbo pasta shells
2 1/2 c. cooked chicken, shredded (rotisserie is great to use)
1 1/2 c. fresh broccoli, steamed and chopped
3 T. unsalted butter
3 cloves garlic, minced
1 cup heavy whipping cream
1 1/4 c. whole milk
2/3 c. freshly grated Parmesan cheese
3/4 c. shredded Mozzarella cheese, divided
2 large egg yolks, beaten
salt and freshly ground black pepper, to taste
Directions
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Preheat oven to 350 degrees.
Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
Alfredo Sauce:
Combine butter, garlic, heavy whipping cream and milk in a saucepan over medium heat; bring to a simmer.
Beat egg yolks in a small bowl. Add just a spoonful of the hot milk mixture to the eggs, stirring to temper eggs. Repeat several times with more spoonfuls. Slowly add egg mixture to the saucepan; stir to combine. Remove from heat.
Stir in Parmesan and Mozzarella cheeses. Season with salt and pepper.
In a large mixing bowl, toss chicken, broccoli and ½ c. Alfredo sauce together.
Add a spoonful of Alfredo sauce to the bottom of a 9×13 inch pan.
Fill shells with a large spoonful of chicken/broccoli mixture; place in prepared pan.
Pour remaining Alfredo sauce evenly over the shells; sprinkle with remaining Mozzarella cheese.
Bake for about 25 minutes or until warm and bubbly.
6 servings.
To Make in Advance: Make and assemble stuffed shells to just before baking. Cover pan well; refrigerate up to 1 day in advance, until ready to bake.
To Freeze: Cook shells according to package directions 2-3 minutes less than al dente. Assemble dish following recipe directions, but don’t bake it. Cover dish with a layer of plastic wrap and then cover with a double layer of aluminum foil. Freeze for up to 2 months. When wanting to finish the dish, remove from the freezer and place in the refrigerator overnight. When ready to bake, remove the plastic wrap, cover it back up with the foil, and bake for 45 minutes. Remove foil; bake uncovered for 15-20 more minutes or until warmed through and bubbly.