CHICKEN BROCCOLI ALFREDO STUFFED SHELLS FOR TWO
NGREDIENTS
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12 uncooked jumbo shells
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1 cup chopped broccoli
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1 teaspoon vegetable oil
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1 large boneless skinless chicken breast, cut into 1 inch pieces and lightly salted
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1/4 cup chopped onion
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1 clove garlic, minced
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1 cup ricotta cheese
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1 1/4 cup grated mozzarella cheese
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1/4 cup grated parmesan cheese
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1/4 teaspoon salt
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1 tablespoon fresh chopped basil or basil paste
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1 egg
ALFREDO SAUCE
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1/4 cup (2 ounces or 4 tablespoons) unsalted butter
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1 cup heavy whipping cream
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1 1/2 cups grated Parmesan cheese
INSTRUCTIONS
1.
Preheat oven to 350F. Have a small casserole dish ready.
2.
Bring a large pot of salted water to a boil. Cook the shells according to package
directions, about 14-15 minutes. During the last 2 minutes of cooking, add the broccoli.
Drain and let cool.
3.
While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the
chicken and onion and cook for 3 minutes. Flip and cook for another 3 -4 minutes or until
the chicken is fully cooked. Add the garlic and cook 30 seconds. Remove from the heat.
4.
While the chicken is cooking, make the sauce: In a large saucepan, melt the butter. Slowly
whisk in the cream then whisk in the cheese. Bring to a boil. Cook for 3 -5 minutes or until
thickened.
5.
In a large bowl, mix together the ricotta, 1 cup mozzarella, Parmesan, salt, basil, and egg.
Add the chicken and cooked broccoli.
6.
Spread 1/4 cup Alfredo sauce on the bottom of the casserole dish. Stuff each shell with
some of the ricotta mixture and place snug inside the dish. Top with remaining sauce and
mozzarella cheese. Cover with foil and bake for 20 minutes. Remove th e foil and bake for
another 5 minutes or until the cheese is melted on top.