Chicken and Broccoli Stuffed Shells
Chicken and Broccoli Stuffed Shells
Chicken and Broccoli Stuffed Shells
Prep Time: 20 minutes Time: 30 minutes
2lbs Chicken Breast
12oz Jumbo Pasta Shells
12oz Chopped Broccoli, frozen or chopped
12oz Chopped Spinach, frozen or chopped
2 8oz Chive and Onion Cream Cheese
1 8oz Plain Cream Cheese
2 Cups Parmigiano-Reggiano
2 cups Milk or Half and Half
2 Tablespoons Parsley
1) Salt and pepper and roast chicken in oven at 350 until done. You may also boil chicken or use rotisserie
chicken.
2) Bring a pot of water to a boil, salt, add shells to water and boil for 10 minutes. Drain and lay out on a lightly oiled sheet pan.
3) In a pot warm the milk to the point where it is starting to bubble on the sides. Add in all the cream cheese and whisk until smooth. Incorporate 1 cup of Parmigiano-Reggiano into the sauce.
4) Put the spinach in a towel and wring all the water out. In a large bowl combine, chicken, broccoli and spinach. Add about a cup of sauce to the chicken, broccoli and spinach and mix up.
5) in a 9 x 13 pan spread sauce on the bottom. Stuff the shells and place in the pan. Cover the shells with the rest of the sauce and sprinkle the rest of the Parmigiano-Reggiano.
6) Preheat the oven to 350 degrees put in the oven covered with foil for 30 to 40 minutes, the last 15 minutes take the foil off. Sprinkle with parsley. Enjoy!!!!
