Recipe of the Week: Creamy Chicken with Broccoli Shells

This recipe is from the Sandra Lee Semi-Homemade Slow Cooker Recipes book.  Matt and I were looking through our cook books, and he asked if I would make this one, so naturally I did.  He loved it.  I thought it was good, and I will make it again when he requests it.  I added commentary in italics.


1 Box (12-ounce) dried jumbo pasta shells
1 package (10-ounce) frozen chopped broccoli
2 tablespoons water
1 large egg
1 container (15-ounce) ricotta cheese
1 cup cooked chicken, chopped
2 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning
(Basil, Oregano, Thyme, Rosemary, Marjoram and Garlic)
1 teaspoon salt
1 teaspoon ground black pepper
1 jar (16-ounce) roasted garlic Alfredo pasta sauce (We used sun-dried tomato Alfredo, it's Matt's favorite)

Preheat oven to 350° F. (FYI: shift+option+8 makes the degree symbol)

In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente.  (I never use salt and the box says cook for 9 minutes for al dente, but I would go in-between and cook for about 10 1/2.)  Drain and rinse with cold water to stop cooking; drain.  Set aside.

Place broccoli and the 2 tablespoons water in a microwave-safe bowl.  Cover and microwave on high setting (100% power) for 5 minutes.  Drain and transfer to a large bowl.

In a small bowl, beat egg with a fork.  Stir egg, ricotta cheese, chicken, 1 cup of the mozzarella cheese, Italian seasoning, salt, and pepper into broccoli until thoroughly combined.  (Once again, I didn't add salt.  Matt always knows he can add salt and spices to anything I cook.)

Spoon 1 cup of the pasta sauce into a 13x9-inch baking dish; set aside.  Fill 21 to 24 pasta shells with chicken mixture.  Arrange in baking dish.

Spoon remaining pasta sauce over shells.  Sprinkle with remaining mozzarella.  Cover loosely with aluminum foil.

Bake in preheated oven for 35 to 40 minutes.  Remove aluminum foil and cook for 5 to 10 minutes more.