
Cheesy Alfredo Chicken Shells

In this recipe
Tegel Free Range Meal Maker Sliced Roast Chicken 260g
Ingredients
- 400g dried jumbo pasta shells
- 1 Tegel Free Range Meal Maker Sliced Roast Chicken 260g
- 2 cups alfredo pasta sauce
- 2 cups grated mozzarella
- 1 cup cream
Method
- Add the pasta shells to a large pot of boiling salted water. Cook until just al-dente (a couple minutes less than the package instructions).
- Drain under cool running water, then set aside with a splash of oil mixed in (this will stop the pasta shells from sticking).
- To make the filling, place the roast chicken in a bowl with 1 ½ cups cheese, ½ cup cream and ½ cup alfredo sauce. Season generously with salt and pepper and mix to combine.
- In a separate bowl, whisk together the remaining alfredo pasta sauce and cream.
- Pour half of the sauce in the bottom of a medium sized baking dish.
- Stuff the pasta shells with the chicken filling and place in the dish with the sauce. Pour over the remaining sauce and sprinkle over the remaining cheese.
- Bake in the oven at 180°C for 20 minutes, until the cheese is golden and bubbling.