Cajun Chicken Alfredo Stuffed Shells

INGREDIENTS :

1 pound large pasta shells (gluten-free for gluten-free).

2 tablespoons butter.

2 cloves garlic, chopped.

2 cups cream (and/or milk).

1/2 cup parmigiano reggiano (parmesan), grated.

1/2 tablespoon cajun seasoning.

1 cup ricotta.

1 cup chicken, cooked and shredded or diced.

1 cup broccoli, cooked and diced.

2 green onions, thinly sliced.

1/2 cup parmigiano reggiano (parmesan), grated.

1 teaspoon lemon zest.

1/2 tablespoon cajun seasoning.

1 cup mozzarella, shredded.

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METHOD :

Cook the pasta shells as directed and set aside individually to cool.

Meanwhile, melt the butter in a sauce pan over medium heat, add the garlic and cook until fragrant, about a minute, before mixing in the cream, parmesan and cajun seasoning, bringing to a boil reducing the heat and simmering for 5 minutes.

Mix the ricotta, chicken, broccoli, green onions, parmesan, lemon zest and cajun seasoning.

Pour the cajun alfredo sauce into a large baking pan, stuff the shells with the chicken mixture and place in the pan before sprinkling on the mozzarella and baking in a a preheated 350F/180C oven until the cheese has melted and sides are bubbling, about 20 minutes.

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