Stuffed Shells (with alfredo sauce)

I tried something new for dinner tonight and it was so yummy that I am excited to share it...

Stuffed Shells

20 Jumbo Shells (cooked for about 15 minutes and cooled)
4 chicken breasts cubed
1 T olive oil
1 small onion
1/2 C cheddar cheese

Fry chicken with 1 T of olive oil and 1 small onion. Mix chicken with Alfredo sauce (recipe below). Spoon mixture into shells and place in a 9x13 baking dish. Poor extra sauce over shells and top with shredded cheese and bake for 20 minutes at 350.

Alfredo Sauce

2 C milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves (or use 2 tsp garlic powder)
1 C grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

(sauce recipe from Our Best Bites)