This is one of my husband’s favorite dishes, in fact I made it for him on our second date! I had made it in advance so I wouldn’t have a mess in the kitchen when I got home. While we were hanging out, he asked me what I was doing. I asked him, “Do you like Alfredo?” And his answer… “I don’t like Alfredo, he’s not my favorite. I thought, “Shit, he’s going to hate this dish. I needed to impress him… I told him not to worry, because the tomato sauce with the Alfredo will be great. If all else fails, I could win him over with the dessert I made (Brownie Bottom Cheesecake). Result: Bob loved it. I would say that I SHOULD DEVORATE it. I must have beaten him that day, because he stayed and now we’re married. They always say that the way to a man’s heart is through his stomach.
Ingredients
1 jar (16 oz) of alfredo sauce
2 cups of cooked, shredded chicken
2 cups cooked broccoli, chopped
1 cup of grated cheddar cheese (or mozzaerella).
¼ cup grated Parmesan
21 jumbo pasta shells, cooked
1½ – 2 cups of spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/pepper for seasoning (if needed)
Instructions
Preheat the oven to 350 degrees.
In a large bowl, mix the alfredo, chicken, broccoli and cheeses.
Spoon the mixture into the pasta shells.
Grease the 13 x 9 baking dish with butter or cooking spray.
Spread the spaghetti sauce evenly on the bottom of the baking tray.
Place the shells on the baking tray.
Cover with aluminum foil and bake for 35 minutes until warm.
Notes
Remember that the noodles must be cooked before they are filled. I usually like to cook them 1-2 minutes under what the package says, so they will cook completely when they are cooked in the oven!
This recipe can be easily altered to your taste. An easy filling addition: chopped cooked bacon!