Ingredients
4 tbsp. butter
2 cloves garlic, minced
4 tbsp. all-purpose flour
1 1/2 c. milk
1 1/2 c. heavy cream
1/2 c. freshly grated Parmesan
Kosher salt
Pepper
2 c. shredded cooked chicken
4 bell peppers, cut in half and seeds removed
1 c. shredded mozzarella
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 400°. In a medium skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute then whisk in flour and cook until mixture is golden. Step 2Pour in milk and heavy cream, whisking to make sure there are no lumps. Bring to a simmer and stir in Parmesan. Let simmer until thickened, 2 to 3 minutes, then season with salt and pepper. Add chicken to Alfredo sauce and toss to combine. Step 3Place bell peppers in a baking dish and drizzle with olive oil. Season with salt and pepper then divide chicken Alfredo between the peppers. Top with mozzarella and bake until peppers are softened and cheese is melted, 30 to 35 minutes. Step 4Garnish with parsley to serve.
