My friend Julie taught me this recipe many years ago. She uses broccoli as the vegetable in hers. Broccoli is sadly one of the few foods that I am allergic to, so I had to adapt the recipe. It has become one of the recipes in our regular rotation and even though it is a tiny bit labour intensive because of stuffing the shells, it is easy and only uses 5 ingredients.
This dish is mild enough to be a favourite with the kids, but flavourful enough for us adults to also enjoy.
- large pasta shells
- jar of Alfredo sauce (I used Roasted Garlic Alfredo this time but any will do)
- boneless, skinless chicken breasts
- cheddar cheese
- fresh or frozen asparagus (I always use frozen for this dish)
Cook the chicken and then cube it. To save time, I almost always have cooked, chopped chicken in little bags in the freezer to use in this recipe and a few others.
Cook pasta shells according to package and drain.
In a bowl, mix together Alfredo sauce, cubed chicken, 1 cup of grated cheese and chopped asparagus. If you’d like, you can also add salt and pepper to this step.
Stuff mixture in cooked shells using a spoon and lay in a baking dish. Bake at 350° for about 20 minutes.
I served this one night when one of our teenage sons had brought a friend home for supper. His friend told me he was a picky eater and started by just trying one shell. He ended up eating eight!
