Chicken & Broccoli Alfredo Shells

I don't usually have alfredo pasta dishes that often nowadays,  but if you must know, Blackened Chicken Alfredo is my favorite.  Anyway, I kind of "quit" so that I could get a little healthier (or save on calories & fat from dinner so I can eat them in my dessert--haha!  Hey!  I am not perfect!)  I still eat pasta, just whole wheat & usually with marinara, but this recipe just sounded delicious so I made it & guess what?  I loved it!  Even my picky kids ate it, well everything but the broccoli (at least I tried!)  And it's fairly simple to make if you have leftover rotisserie or grilled chicken.  Enjoy!

Chicken & Broccoli Alfredo Shells

Recipe adapted from Mom-Makes by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups (about 8oz) whole wheat medium shells
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)
• 2 cups cooked, diced or shredded chicken
• 1 (16oz) jar Alfredo Sauce
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella)
• 1/2 tsp Salt 
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder

1. Cook shells according to directions on package.  Mine took about 10-11 minutes.  Drain.  Return shells to the pan, add alfredo sauce, salt, pepper, & garlic powder.  Stir & set aside.
2. Place broccoli florets & a little water in a container with a lid.  Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven.
3. Cook & dice or shred chicken.  I actually used leftover roast chicken & heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients. 
4. Add the broccoli & chicken to the shells.  Stir well.  Empty contents into a greased 13x9" baking dish & top with shredded cheese.
5. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.  

I don't usually have alfredo pasta dishes that often nowadays,  but if you must know, Blackened Chicken Alfredo is my favorite.  Anyway, I kind of "quit" so that I could get a little healthier (or save on calories & fat from dinner so I can eat them in my dessert--haha!  Hey!  I am not perfect!)  I still eat pasta, just whole wheat & usually with marinara, but this recipe just sounded delicious so I made it & guess what?  I loved it!  Even my picky kids ate it, well everything but the broccoli (at least I tried!)  And it's fairly simple to make if you have leftover rotisserie or grilled chicken.  Enjoy!

Chicken & Broccoli Alfredo Shells

Recipe adapted from Mom-Makes by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups (about 8oz) whole wheat medium shells
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)
• 2 cups cooked, diced or shredded chicken
• 1 (16oz) jar Alfredo Sauce
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella)
• 1/2 tsp Salt 
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder

1. Cook shells according to directions on package.  Mine took about 10-11 minutes.  Drain.  Return shells to the pan, add alfredo sauce, salt, pepper, & garlic powder.  Stir & set aside.
2. Place broccoli florets & a little water in a container with a lid.  Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven.
3. Cook & dice or shred chicken.  I actually used leftover roast chicken & heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients. 
4. Add the broccoli & chicken to the shells.  Stir well.  Empty contents into a greased 13x9" baking dish & top with shredded cheese.
5. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.