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Before you jump to Chicken and Broccoli Alfredo Stuffed Shells recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.
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Cold water fish are good if you are wanting to be in a better mood. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3s and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s the truth: consuming tuna fish sandwiches can truly help you battle your depression.
Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try several of these instead!
We hope you got insight from reading it, now let’s go back to chicken and broccoli alfredo stuffed shells recipe. To cook chicken and broccoli alfredo stuffed shells you only need 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Chicken and Broccoli Alfredo Stuffed Shells:
- You need 12 oz. jumbo shells
- Get 1 tbsp. olive oil
- Use 2 cups chicken, cooked and shredded
- Provide 2 cups broccoli florets, cut small
- Provide 2 cups ricotta cheese
- Get 2 large eggs
- Get to taste oregano
- Use to taste salt and pepper
- Provide to taste dried basil
- Take to taste onion powder
- You need to taste garlic powder
- Get 3/4 cup parmesan cheese, shredded
- Get 1 jar (14.5 oz.) Alfredo sauce, divided
- Prepare 3/4 cup mozzarella cheese, shredded
- Use parsley for garnish
Steps to make Chicken and Broccoli Alfredo Stuffed Shells:
- Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside.
- While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside.
- In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese.
- Stir in the chicken and broccoli to the ricotta mixture and stir to combine.
- Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside.
- Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese.
- Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers.
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