These are such amazing creamy chicken broccoli stuffed shells with loads of flavor. The smoked cheddar white sauce just makes the whole dish.
Total Time
1hr 30min
4.5
2 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
6
Ingredients
•
1
dash
Olive Oil
•
1
head
Broccoli
•
1
Onion
, diced
•
2
cloves
Garlic
, minced
•
6
Sage Leaves
, roughly chopped
•
1
lb
Boneless, Skinless Chicken Breasts
, diced
•
1
pinch
Freshly Ground Black Pepper
•
2
pinches
Salt
•
1/3
cup
White Wine
•
1/3
cup
Butter
•
1/3
cup
All-Purpose Flour
•
3
cups
Milk
•
1
Tbsp
Dijon Mustard
•
1
pinch
Ground Nutmeg
•
25
Jumbo Pasta Shells
•
2
cups
White Cheddar Cheese
, freshly grated, divided
Cooking Instructions
1.
Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Cook the Broccoli (1 head), Onion (1), Garlic (2 clove), and Sage Leaves (6) in it for 3-4 minutes to let them start to soften.
2.
Add in the Boneless, Skinless Chicken Breast (1 pound) and let it cook through completely for another 3-4 minutes. While it cooks, season the mixture generously with Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
3.
When the chicken is cooked, add in the White Wine (1/3 cup) and let everything simmer in the wine for another 4-5 minutes. The wine should almost cook off completely with just a little left in the bottom. Remove everything from the pan and transfer it to a plate. Set it aside and start on the sauce.
4.
Add the Butter (6 tablespoon) and All Purpose All-Purpose Flour (6 tablespoon) to the pan and whisk them together until you have a thick, golden paste. Slowly add in the Milk (3 cup) while you keep whisking until you have a smooth sauce.
5.
Then whisk in the Dijon Mustard (1 tablespoon), Ground Nutmeg (1 pinch), and an extra pinch of Salt (1 pinch). Let the sauce gently bubble and thicken for 10 minutes, whisking it occasionally.
6.
Meanwhile, bring a large pot of water to a boil and cook the Jumbo Pasta Shells (25) in it until tender, about 7-8 minute. Drain them and lay them out on a clean surface to let them cool enough to handle.
7.
When the sauce is done, take half of the White Cheddar Cheese (4 ounce) and whisk it in until smooth. Take the pan off of the heat.
8.
Get out a large 9 x 13 pan and preheat the oven to 350 degrees C (180 degrees F). Spread half of the cheesy sauce into the bottom of the baking pan. Then pour the chicken and broccoli mixture into the skillet of remaining sauce and stir it all together well to make the filling.
9.
Generously fill all of the shells with the filling and lay them out in a single layer in the baking dish. Then take the remaining White Cheddar Cheese (4 ounce) and sprinkle it evenly on top of each shell.
10.
Bake the shells just to melt everything and make it bubbly for 10-15 minutes. Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
651
FAT
29.2 g
PROTEIN
40.4 g
CARBS
59.7 g
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