1 cup broccoli, cooked and diced
2 green onions, thinly sliced
1/2 cup parmigiano reggiano (parmesan), grated
1 teaspoon lemon zest
1/2 tablespoon Captain Ron’s Blazin Cajun Seasoning
1 cup mozzarella, shredded
DIRECTIONS
Cook the pasta shells as directed and set aside individually to cool.
Meanwhile, melt the butter in a sauce pan over medium heat, add the garlic and cook until fragrant, about a minute, before mixing in the cream, parmesan and Captain Ron’s Cajun Seasoning, bringing to a boil reducing the heat and simmering for 5 minutes.
Mix the ricotta, chicken, broccoli, green onions, parmesan, lemon zest and Captain Ron’s Cajun Seasoning.
Pour the cajun alfredo sauce into a large baking pan, stuff the shells with the chicken mixture and place in the pan before sprinkling on the mozzarella and baking in a a preheated 350F/180C oven until the cheese has melted and sides are bubbling, about 20 minutes.
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