Chicken and Broccoli Alfredo Shells

Yield: 4-6 Servings

• 2 1/2 cups (about 8 oz) whole wheat medium shells
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)
• 2 cups cooked, diced or shredded chicken
• 1 (16 oz) jar Alfredo Sauce
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella)
• 1/2 tsp Salt
• 1/4 tsp Papper
• 1/2 tsp Garlic Powder

Cook shells according to directions on package. Drain. Return shells to the pan, add Alfredo sauce, salt, pepper, and garlic powder. Sitter and set aside.

Place broccoli florets and a little water in a container with a lid. Leave lid loose and microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the over.

Cook and dice or shred chicken. I actually used leftover roast chicken and heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients.

Add the broccoli and chicken to the shells. Stir well. Empty contents into a greased 9x13" baking dish and top with shredded cheese.

Bake at 350*F for 20-30 minutes or until bubbly and heated in the center.

http://www.dessertnowdinnerlater.com/2013/04/chicken-broccoli-alfredo-shells/