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Chicken & Asparagus Stuffed Shells Alfredo
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Chicken & Asparagus Stuffed Shells Alfredo

Ingredients

For the shells:

  • 15 jumbo pasta shells
  • 2 cups chopped cooked chicken
  • 1 bunch fresh Michigan asparagus woody ends removed, chopped into 1 inch pieces
  • 1 small onion diced
  • 3-4 cloves garlic minced
  • 1.5 cups ricotta cheese
  • 2 cups shredded Mozzarella or shredded Italian cheese blend will work too
  • 1 egg
  • olive oil to taste (enough to cook in)

For the Alfredo sauce:

  • 1/2 stick of butter
  • 3-4 cloves minced garlic
  • 2 cups heavy cream
  • 3/4 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • salt & pepper

Instructions

  • Preheat your oven to 350 degrees. In a large pot of salted water, cook the jumbo pasta shells until al dente. Drain; let cool so you can handle them without burning your hands.
  • Meanwhile, heat the olive oil in a large skillet. Sauté the onion & asparagus over medium heat until tender. Stir in the chicken & minced garlic; cook for another couple minutes. Remove from the heat to cool.
  • In a large bowl, mix together the ricotta cheese, shredded cheese, egg, & some salt & pepper to taste. Stir in the chicken asparagus filling. Stuff the cheese mixture inside the cooked shells. Place them in a 2 quart baking dish.
  • Melt the butter in a large saucepan. Add the garlic, cream, & a pinch of pepper. Cook for about 5 minutes, whisking often. Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes! Add the mozzarella cheese and stir until smooth.
  • Pour the Alfredo sauce over the filled shells. Bake at 350 for 30 minutes, or until the cheese sauce has browned slightly & is bubbly. Let cool for 5 minutes before serving.