Wednesday, April 16, 2014

Wok's for Dinner: Chicken Broccoli Shells

Sometimes, it pays to have yummy comfort food for dinner.  Tonight was one of those nights.  Last night was "eat out" night due to activities in the evening and the kids' desire to spend a little time with their cousins at Taco Bell.

So tonight I simply HAD to make something, here at home, that we would all enjoy, but wouldn't take a whole lot of effort to put together, yet tasted like it had been slow-cooked in heaven.

I've made this particular recipe once before and it was a hit.  So I thought it would make the perfect meal for tonight, and it proved to be a hit again.  Gotta love it when I hit the supper nail on the head!

Chicken Broccoli Shells

1-2 boneless, skinless chicken breasts (about 2 cups)
6 oz (1/2 a 12-oz box) jumbo pasta shells
1 tsp salt
16 oz chopped broccoli, cooked
1 16 oz jar alfredo sauce
4 oz feta cheese crumbles*
1/4 cup shredded Parmesan

If you haven't already cooked the chicken, place it in a 6 qt stock pot and cover with water.  Bring to a boil over high heat; continue boiling for 20-25 minutes.  Remove chicken from pot but do not drain broth/water.  Allow chicken to rest on a cutting board about 5 minutes.  Shred chicken and place in large bowl.

Preheat oven to 350 degrees.  Lightly coat a 13x9-inch baking dish with nonstick cooking oil spray.  Meanwhile, put pasta and salt in boiling chicken broth/water; add additional water if needed to cover pasta.  Cook pasta according to manufacturer's directions; drain & rinse with cool water, then allow to dry on paper towels.  Mix broccoli, alredo sauce, feta cheese and Parmesan with chicken in large bowl.  Spoon chicken mixture into pasta shells.  Place stuffed shells into prepared baking dish.  Bake for 30-35 minutes.  Sprinkle with additional Parmesan cheese when serving, if desired.

*Note:  you can substitute 1 cup shredded cheddar cheese in lieu of feta if you desire.

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