Cajun Chicken Alfredo Stuffed Shells

Name: Cajun Chicken Alfredo Stuffed Shells
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large pasta shells (gluten-free for gluten-free); 2 tablespoons butter; 2 cloves garlic, chopped; 2 cups cream (and/or milk); 1/2 cup parmigiano reggiano (parmesan), grated; 1/2 tablespoon cajun seasoning; 1 cup ricotta; 1 cup chicken, cooked and shredded or diced; 1 cup broccoli, cooked and diced; 2 green onions, thinly sliced; 1/2 cup parmigiano reggiano (parmesan), grated; 1 teaspoon lemon zest; 1/2 tablespoon cajun seasoning; 1 cup mozzarella, shredded

www.closetcooking.com

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Prep Time: 10

Cook Time: 20

Total: 30

Servings: 4

Instructions

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Step 1

Cook the pasta shells as directed and set aside individually to cool.

Step 2

Meanwhile, melt the butter in a sauce pan over medium heat, add the garlic and cook until fragrant, about a minute, before mixing in the cream, parmesan and cajun seasoning, bringing to a boil reducing the heat and simmering for 5 minutes.

Step 3

Mix the ricotta, chicken, broccoli, green onions, parmesan, lemon zest and cajun seasoning.

Step 4

Pour the cajun alfredo sauce into a large baking pan, stuff the shells with the chicken mixture and place in the pan before sprinkling on the mozzarella and baking in a a preheated 350F/180C oven until the cheese has melted and sides are bubbling, about 20 minutes.

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