Poached two boneless chicken breasts in chicken broth seasoned with Italian seasoning, salt and black pepper until breasts internal temperature was 165F. Boiled a large head of fresh broccoli until tender. Shredded chicken and broccoli together. Stuffed 20 shells with the chicken/broccoli and cheeses mixture. Poured 22 oz jar of Alfredo sauce over shells and baked covered with foil at 350 for 30 min.
