Garlic Butter Chicken Alfredo Stuffed Shells Directions
- Heat olive oil in a skillet and sauté the garlic until fragrant. Add shredded chicken, Italian seasoning, salt, and pepper. Mix well and set aside to cool.
- Combine cottage cheese, mozzarella, Parmesan, and the seasoned chicken in a mixing bowl to prepare the filling.
- In a saucepan, melt light butter, and sauté garlic until fragrant. Add almond milk and bring to a simmer. Stir in the cornstarch slurry, whisking until thickened. Add Parmesan cheese, nutmeg, salt, and pepper. Stir until combined.
- Preheat the oven to 375°F (190°C). Spread 1 cup of the prepared sauce at the bottom of a greased baking dish. Stuff each pasta shell with the chicken mixture and place them in the dish. Pour the remaining sauce over the shells, sprinkle with mozzarella, and bake for 20-25 minutes until golden and bubbly. Garnish with parsley before serving.
WW Points Calculation:
- Olive oil: 1 point
- Cottage cheese: 0 points
- Fat-free mozzarella: 0 points
- Parmesan cheese: 10 points
- Light butter: 1 point
- Unsweetened almond milk: 1 point
- Jumbo pasta shells (18): 54 points
- Total Points: 67
Servings: 6
Per Serving: 11.16 points
Nutrition Information (Per Serving):
- Calories: ~245
- Fat: ~8g
- Protein: ~27g
- Carbohydrates: ~14g
- Sugar: ~2g
- Sodium: ~310mg
I'm waiting for your comments! Enjoy!
