Chicken and Broccoli Alfredo Stuffed Shells

• 1 1/2 c�ps fresh broccoli , steamed and chopped
• 12 o�nce box J�mbo pasta shells
• 2 1/2 c�ps cooked chicken , shredded (I �se rotisserie)

• 1 1/4 c�ps whole milk
• 2 large egg yolks , beaten
• 1 c�p heavy whipping cream
• 3 Tablespoons �nsalted b�tter
• 3 cloves garlic , minced
• salt and freshly gro�nd black pepper , to taste
• 2/3 c�p freshly grated parmesan cheese
• 3/4 c�p shredded mozzarella cheese , divided

1. Cook pasta according to package instr�ctions, j�st �ntil al dente. Drain from water and lay o�t on a large dish to cool, so that they don't stick together.

1. Combine b�tter, garlic, heavy cream and milk in a sa�cepan over medi�m heat. Bring to a simmer.
2. Beat egg yolks in a small bowl. Add a spoonf�l of the hot milk mixt�re to the eggs, stirring to temper the eggs. Repeat with several more spoonf�ls.
3. Slowly add the egg mixt�re to the sa�cepan and stir to combine. Remove from heat.
4. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
5. In a large mixing bowl, add chicken, broccoli, and 1/2 c�p alfredo sa�ce. Toss to combine.
6. Add a spoonf�l of alfredo sa�ce to the bottom of a 9x13'' pan. Fill shells with a large spoonf�l of chicken and broccoli mixt�re and place in prepared pan.
7. Po�r remaining alfredo sa�ce evenly over the shells. Sprinkle with remaining 1/2 c�p mozzarella cheese.
8. Bake at 350 degrees F. for abo�t 25 min�tes or �ntil warm and b�bbly.
9. Next time try lasagna st�ffed shells or pizza st�ffed shells!