Chicken Alfredo Stuffed Shells

1. Preheat the oven to 350°F.

COOK THE PASTA:

1. Fill a large stock pot ¾ with water and bring to a boil. Salt the water with one teaspoon of salt. Add the 12 ounces large shell pasta and cook, stirring occasionally, until the noodles are not quite al dente (about 1-2 minutes shy of the package directions).
2. Drain the noodles and spread in an single layer on a rimmed baking sheet to cool.

FOR THE ALFREDO SAUCE:

1. In a large saucepan, combine 1¼ cups whole milk, 1 cup cream, 3 tablespoons butter and 2 large cloves minced garlic . Heat over medium heat until the mixture is hot, BUT NOT BOILING. Remove from the heat.

TEMPER THE EGG YOLKS:

1. In a small bowl, whisk 2 large egg yolks and add 1 tablespoon of the hot cream mixture to the eggs, whisking constantly. Continue to add 4-5 more tablespoons of the hot cream mixture to the yolks to temper them, then whisk the egg mixture back into the pot of hot cream to combine.

ASSEMBLE THE ALFREDO SAUCE:

1. Season the egg and cream mixture with ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
2. Add about 1⅓ cups of the 2 cups part-skim grated mozzarella cheese and ½ cup ¾ cup grated parmesan cheese and whisk together until the cheese has melted and the sauce is smooth. (The residual heat from the cream mixture will melt the cheese). Set aside.

MAKE THE CHICKEN AND SPINACH FILLING:

1. In a large saute pan over medium heat, melt the one tablespoon butter and add 1 cup chopped onions and 1 large garlic clove, minced. Cook, stirring occasionally, until the onion softens and becomes slightly translucent and the mixture is fragrant.
2. Add the chicken and spinach and heat through, just until the spinach begins to wilt.

ASSEMBLE THE CHICKEN ALFREDO STUFFED SHELLS:

1. Spoon 2 tablespoons of the alfredo sauce into the bottom of a 13x9 inch baking dish (or other casserole dishes) and spread in a thin layer over the bottom.
2. Fill the pasta shells with a spoonful of the chicken and spinach filling and arrange in the casserole dish.
3. Ladle the alfredo sauce over the chicken stuffed shells and top with the remaining mozzarella and parmesan cheese.
4. Bake for 25 minutes or until the stuffed shells are bubbly and golden.