Chicken & Broccoli Alfredo Stuffed Shells

Ingredients

• Corn pasta

  dry

  0.01 cup or 1g

• Chicken breast

  cooked, roasted

  2 cup, chopped or diced or 280g

• Garlic powder

  ¼ tsp or 0.8g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Broccoli

  frozen, chopped

  1 package (16 oz) or 453g

• Alfredo egg noodles

  dry mix, Lipton, in creamy sauce

  100g

• Mozzarella cheese

  whole milk

  1 cup, shredded or 112g

• Parmesan cheese

  low sodium

  ½ cup, grated or 50g

• Butter

  unsalted

  3 tbsp or 43g

• Garlic

  raw

  3 cloves, minced or 9g

• Heavy whipping cream

  1 cup, fluid or 238g

• Whole milk

  1 ¼ cup or 305g

• Parmesan cheese

  grated

  ⅔ cup or 67g

• Mozzarella cheese

  whole milk

  ¾ cup, shredded or 84g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

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.
2. 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.
3. FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
4. Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
5. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
6. Recipe by: By Holly (source: https://life-in-the-lofthouse.com/chicken-broccoli-alfredo-stuffed-shells/)