Ingredients
- 1 sheet frozen puff pastry (from 17.3-oz package), thawed
- 1 tablespoon butter or margarine
- 2 tablespoons finely chopped shallots
- 2 cups chopped cooked chicken
- 2 cups frozen peas and carrots (from 1-lb bag)
- 1 jar (16 oz) Alfredo pasta sauce
- 1 teaspoon dried thyme leaves
- 1 egg, beaten
How to Make It
- Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up side of each custard cup, letting corners hang over side.
- In 10-inch skillet, melt butter over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until softened. Add chicken, frozen peas and carrots, and Alfredo sauce; cook 3 to 4 minutes longer, stirring occasionally, until vegetables are thawed and mixture is hot. Sprinkle with thyme; stir well.
- Spoon chicken mixture into pastry-lined cups. Fold corners of pastry over filling, pinching to almost close tops. Brush pastry tops with egg.
- Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 730 kcal Calories from Fat: 450 kcal |
|
% Daily Value*
|
| Total Fat 50 g 143% |
Saturated Fat 21 g 105% |
Trans Fat 2.5 g |
Cholesterol 285 mg 95% |
Sodium 1070 mg 18% |
carbohydrates 42 g 32% |
Dietary Fiber 3 g 8% |
Protein 28 g 56% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |