BROCCOLI ALFREDO STUFFED SHELLS




Ingredients

  • 12 ounce box Jumbo pasta shells
  • 2 1/2 cups cooked chicken , shredded (I use rotisserie)
  • 1 1/2 cups fresh broccoli , steamed and chopped

Alfredo sauce:

  • 3 Tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1 cup heavy whipping cream
  • 1 1/4 cups whole milk
  • 2/3 cup freshly grated parmesan cheese
  • 3/4 cup shredded mozzarella cheese , divided
  • 2 large egg yolks , beaten
  • salt and freshly ground black pepper , to taste

Instructions

  • Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Make alfredo sauce:

1. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. 

2. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. 

3. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat. 

4. More steps, Click Here



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