Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
A big thanks to my neighbour, Alicia, for this awesome recipe! I am so psyched to share this with you today because it is perfect! Lunch or dinner will be great again with the Cajun Chicken Alfredo Stuffed Shells. Enjoy!
Ingredients:
2 tbsp butter
2 cloves garlic, chopped
1 lb. large pasta shells (gluten-free for gluten-free)
½ c Parmigiano Reggiano (parmesan), grated
1 c chicken, cooked and shredded or diced
2 c cream (and/or milk)
1 c ricotta
1 c mozzarella, shredded
½ tbsp Cajun seasoning
1 c broccoli, cooked and diced
2 green onions, thinly sliced
½ tbsp Cajun seasoning
½ c Parmigiano Reggiano (Parmesan), grated
1 tsp lemon zest
Directions:
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta shells and cook until al dente. Drain and allow them to cool completely.
Place a pan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the garlic and sauté until aromatic.
Add the Parmesan cheese, Cajun seasoning, and cream. Stir until well blended. Allow the mixture to boil.
Turn the heat down to low and simmer for about 5 minutes. Transfer everything into a large baking pan.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add the broccoli, ricotta, chicken, Parmesan cheese, Cajun seasoning, green onions, and lemon zest. Stir until well combined.
Fill each shell with the chicken mixture, then top each with a generous amount of mozzarella cheese.
Arrange them into the prepared baking pan.
Place the baking pan inside the preheated oven and bake the stuffed shells for 20 minutes or until the cheese is melted completely.
Remove from the oven and allow them to cool for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Calories 1276 | Fat 78g (Saturated 46g, Trans 0.3g) | Cholesterol 277mg | Sodium 702mg | Carbs 94g (Fiber 4g, Sugars 7g) | Protein 48g
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