Creamy Cajun Chicken & Spinach Alfredo Stuffed Pasta Shells

CREDITS

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INGREDIENTS

Alfredo sauce
Big slice of Butter- 70- 100g2 - 3 teaspoon chopped GarlicLots of Italian grind¼ C Parmesan1,5 cup CreamSaltPepper1 teaspoon Maziena mixed in milk
Spinach & chicken filling1 chicken fillet½ red onion2 teaspoon GarlicItalian grindCajun spiceCream1 bag baby Spinach blanched and chopped (water drained)½ tub (125g) Cream cheese2 teaspoon Maziena mixed with a splash of milkSalt pepper½ cup grated mozzarella

METHOD

Alfredo sauce1. Melt the butter, Italian grind and garlic. Once the garlic has sizzled just a little,2. Pour in the cream. Cook a little and then add in the Parmesan, salt & pepper.3. If you want it thicker, add in the maziena mix and cook a little. Keep aside.

1. Sauté onion and garlic and then add in the Italian grind with the chicken, Cajun spice. Once cooked, add in the spinach and cook out the water if there is any.2. Add in the cream and cream cheese and reduce. If it hasn't thickened add in 2 teaspoon cornflour with milk and cook until thick.3. Add in the Parmesan and allow to cool to thicken.4. Pipe or spoon into boiled pasta shells and lay out in an oven proof dish.5. Pour over the sauce, top with mozzarella and bake at 200 till golden.

INFO & TIPS

Delicious !

POSTED ON

12 Nov 2024

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