Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 12 lrg Stuffing shells pasta
- 1 pkt (8 ounce) cream cheese
- 1 Tbsp. Chives
- 2/3 c. Lowfat milk
- 1/2 c. Parmesan cheese
- 2 c. Cooked chicken breast, shredded
- 1 pkt (10 ounce) frzn broccoli, thawed & liquid removed
- 1/4 tsp Black pepper
- 2 Tbsp. Diced pimento
- 1 c. Monterey jack cheese, shredded
Direcciones
- Cook shells until el dante. (Slightly hard) Rinse in cool water to handle, set aside. In a small saucepan hot cream cheese until melted. Stir in lowfat milk, chives and parmesan cheese. Mix until smooth. In a mixing bowl, stir together chicken, broccoli ,pepper, and pimento.Stir in 3/4 C. of the sauce, mix well and stuff into shells. Lightly oil a 9x13" pan or possibly spray with PAM. Stuff shells and arrange in dish. Pour over remaining sauce, top with monterey jack and sprinkle with paprika. Cover with foil and bake at 350 for 30 min or possibly until warm and bubbly.
- NOTES : Be sure to drain broccoli well. I press between sheets of paper towel. I also finely chop any big pcs of broccoli, like the stalks.
- Pimento is optional, it makes for nice color. I also substitute green onions finely minced for the chives if I have some in the fridge to use up. When mixing sauce it's easier to use a whip.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 241 | 68% |
| Total Fat 27.14g | 34% |
| Saturated Fat 14.18g | 57% |
| Trans Fat 0.08g | |
| Cholesterol 107mg | 36% |
| Sodium 402mg | 17% |
| Potassium 267mg | 8% |
| Total Carbs 3.68g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.92g | 2% |
| Protein 24.2g | 39% |
