CAJUN CHICKEN ALFREDO STUFFED SHELLS

Pasta shells are stuffed with ricotta, chicken, broccoli, parmesan and cajun seasoning; Baked in an alfredo sauce, covered with mozzarella cheese.

 

Ingredients:

340g/400g (14oz) Pasta Shells ( Conchiglioni)

2 Tbls Butter

2 Cloves Garlic, chopped

1 Elmlea (280ml) Double Cream (Heavy Cream)

250ml Whole Milk

1/2 Cup Parmesan Cheese

1/2 Tbls Cajun Seasoning

300g/10.6oz Ricotta

1 Small Chicken Breast, cooked and shredded or diced

6 Fresh Broccoli Florets, cooked and diced

3 Spring Onions, sliced

1/4 Tsp Lemon Zest

1/2 Cup Parmesan Cheese

1/2 Tbls Cajun Seasoning

150g/200g (7oz) Shredded Mozzarella

 

Method:

Cook Pasta Shells but not completely. Drain and place aside each other in a dish to cool.

In a large bowl, mix ricotta, chicken, broccoli, spring onions, parmesan cheese, lemon zest, 1/2 tablespoon cajun seasoning and fill pasta shells.

Melt butter in a pan, add the garlic and cook until fragrant, about a minute, before mixing in the cream, milk, parmesan, lemon zest and 1/2 tablespoon cajun seasoning. Bring to boil, then simmer for 5 minutes.

Pour sauce into a large baking dish, place stuffed shells on top and cover in shredded mozzarella cheese.

Bake in preheated oven 180C/350F until cheese has melted and sides are bubbling, about 30 minutes. Serve with a side salad. Enjoy!