Chicken And Broccoli Alfredo Stuffed Shells

• 2 tablespoons unsalted butter
• 2 garlic cloves, finely chopped
• 2 cups heavy cream
• 1 cup finely grated parmesan cheese, plus 1/2 cup for topping
• 3 cups cooked shredded chicken
• 3 cups steamed broccoli, roughly chopped
• 2 tablespoons chopped Italian parsley, plus 2 tablespoons chopped for garnish
• 1/2 cup shredded mozzarella cheese, plus 1 cup for topping
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• olive oil or cooking spray, to coat baking dish
• 28 cooked and cooled jumbo pasta shells

1. Preheat oven to 400 degrees F. Brush or spray a 1 1/2 quart baking dish with olive oil or cooking spray; set aside.
2. To make Alfredo sauce, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add heavy cream, bring to a simmer and cook until slightly reduced and thickened, about 5 minutes. Stir in 1 cup parmesan cheese; set aside.
3. In a large bowl, combine shredded chicken, chopped broccoli, 2 tablespoons chopped parsley, 1/2 cup shredded mozzarella cheese, salt and pepper. Add 1 1/2 cups Alfredo sauce and fold to coat chicken and broccoli.
4. Spoon 1/4 cup Alfredo sauce into prepared baking dish and spread to coat. Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish. Ladle remaining Alfredo sauce over shells, then top with 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
5. Bake uncovered for 20 minutes until sauce is bubbling. Garnish with 2 tablespoons chopped parsley and serve.

unsalted butter, garlic, heavy cream, parmesan cheese, chicken, steamed broccoli, italian parsley, mozzarella cheese, kosher salt, ground black pepper, olive oil, pasta shells

Taken from www.food.com/recipe/chicken-and-broccoli-alfredo-stuffed-shells-533995 (may not work)