15 to 30ouncesAlfredo sauce(one to two 15-ounce jars)
½teaspooncoarse black pepper
2cupschicken,cooked and chopped
½cupgrated parmesan cheese
1cupgrated mozzarella cheese
Preheat the oven to 350°F.
Cook pasta in a large pot of boiling water with 1 teaspoon of salt added to it. Cook more shells than needed, as some of them may break while cooking.
In a large saucepan or pot, heat 1 jar of alfredo sauce until it is simmering. Season with pepper.
Stir in parmesan and mozzarella cheese and heat until melted and combined.
Stir in chicken and broccoli and heat over low until warmed through.
Spoon filling into the cooked pasta shells.
If desired, add additional warmed alfredo sauce to the bottom of a baking dish or serving dish. Arrange stuffed shells over the alfredo sauce in the dish.
Serve immediately, if desired. Alternately, cover the baking dish with aluminum foil and bake for 15 to 20 minutes until the shells are heated through.
Steam the broccoli just until fork tender. Chop the broccoli small so that the pieces fit easily into shells.
Everything in this dish is already cooked so that the shells can be served immediately once filled with the hot filling. You could also place the filled shells in a baking dish so they can be heated through at a later time. Another option is to sprinkle additional mozzarella cheese over the top of the shells and bake.
Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.