Chicken and Broccoli Stuffed Pasta Shells
Joey Acevedo, is an aspiring coffee shop owner who hopes to attend St. Mary’s University for his bachelor’s degree in business management.
During the week, he found himself wanting a home-cooked meal rather than a smoke-cooked meal.
This dish means a lot to Acevedo because “of the love my girlfriend put into the dish and how much of that love seeped into it.”
“She thinks I’m helpless in the kitchen but she’s about to eat her words,” Acevedo says smugly.
“This dish definitely takes a few tries to get right,” he says as he stirred the concoction of chicken, broccoli and Alfredo sauce together.
A few tips he gave was to put extra Alfredo sauce onto the pan to prevent the shells from sticking on to the pan.
He also advises anyone trying this recipe to “not forget the garlic bread!” One thing is for sure, the garlic bread and the dish is one that is going to be memorable for anyone who tries it.
- 2 cups of shredded chicken
- 1 (12 oz.) bag of broccoli florets
- 1 box of (12 oz.) of jumbo pasta shells
- 1 (16 oz.) jar of Alfredo Sauce
- ½ cup of grated parmesan cheese
- 1 cup of mozzarella cheese
- Salt and pepper to taste
Cook pasta shells so that they are al dente. Drain the water from the shells and let them cool. Next, cook and shred the chicken and add to a large bowl. Add salt and pepper and other seasonings to taste. Steam the broccoli florets, drain them and then chop them up and add them to the bowl of shredded chicken. Toss the ingredients together and add 1 cup of Alfredo sauce to the mix. Prepare a greased baking pan and add about 1 spoonful of Alfredo sauce to the bottom of the pan to prevent dry or stuck on pasta shells. Arrange the shells onto the pan where they do not overlap. Add a tablespoon full of the shredded chicken, broccoli and Alfredo sauce mixture into each pasta shell.Pour the remaining Alfredo Sauce on top of the shells along with the mozzarella and parmesan cheese.Bake at 350 degrees Fahrenheit for 25 minutes.
Makes 8 servings.