A rich and creamy lightened up alfredo sauce that's so easy to make, and it tastes just as good as the original! I add Chicken to My Sauce for this recipe, it's delicious over these stuffed Shells
This serves about 8 or more, so you can freeze some if you need Less, make 2 pans for a small family and freeze one after baking to serve later, one extra meal Ready in your freezer!!
What you Need:
For the Lean Alfredo Sauce
1 1/2-2 lbs of chicken breasts cubed
3-4 Cloves Garlic diced
1/2 onion diced
1 pound mushrooms, sliced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups 2% milk
4 tablespoons heavy cream
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
4 ounces Neufchatel cheese, cubed
1/2 cup grated Parmesan cheese, plus more, for serving
2 tablespoons chopped fresh parsley leaves, for serving
Extra Virgin Olive Oil-EVOO
For the FOUR CHEESE Stuffed Shells
1 Box Large Shell Pasta
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
1 pound deli-style ricotta
4 ounces mozzarella cheese, shredded
1/2 cup romano cheese, grated
1 Cup Chopped Spinach
1/4 cup parsley, chopped
1 dash nutmeg
How to make it:
Cook Large shells according to package directions; drain and cover with cold water. Let Cool a little
Drizzle Some EVOO in Pan turn up the heat on high to heat up, once it's hot, Toss Chicken in Pan to cook about 5 minutes, then add your Butter turn heat to medium
Saute onion and mushrooms in butter 5 minutes; till chicken is done then stir in flour to make a Rue Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.
Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed.
Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add spinach and eggs.
Season to taste with salt, pepper and nutmeg.
Drain shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon Alfredo Chicken sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.
Serve immediately, garnished with Parmesan and parsley, if desired.