Chicken and Broccoli Alfredo Stuffed Shells

• Meat

  • 2 1/2 cups Chicken, cooked

• Produce

  • 1 1/2 cups Broccoli
  • 3 cloves Garlic

• Refrigerated

  • 2 Egg yolks, large

• Pasta & Grains

  • 1 (12 oz box Shells, jumbo

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Heavy cream
  • 3/4 cup Mozzarella cheese
  • 2/3 cup Parmesan
  • 1 1/4 cups Whole milk

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 (12 oz) box Jumbo Shells
• 2 1/2 cups cooked, shredded chicken (I use rotisserie)
• 1 1/2 cups chopped steamed broccoli
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 1/4 cups whole milk
• 2/3 cup freshly shredded Parmesan
• 3/4 cup freshly shredded mozzarella cheese, divided
• 2 large egg yolks, beaten
• Salt and freshly ground black pepper, to taste

Directions

• 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 dont stick together.
• Make alfredo sauce:
• Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Then slowly add the egg mixture to the saucepan and stir to combine. Remove from heat and stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
• To a large mixing bowl add chicken, broccoli and 1/2 cup alfredo sauce and toss to combine. Add a spoonful of alfredo sauce to the bottom of a 9x13 pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
• Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.