Prep
30 min
Total
15 min
INGREDIENTS
- 2 tbsps olive oil
- 1 chopped onion
- 1 diced zucchini
- 1 diced celery branch
- ½ cup frozen peas
- ½ cup blanched, chopped fresh asparagus
- 2 cups cubed, cooked chicken
- 1 cup chopped white mushrooms
- 4-6 vol-au-vent pastry shells
- 1 jar Stefano Faita Alfredo sauce
- To taste salt & pepper
METHOD
1. Heat olive oil in a frying pan. Add onion, zucchini, celery, mushrooms, peas and asparagus. Sautée for a few minutes then season with salt and pepper to taste.
2. Add the jar of Alfredo sauce and cooked chicken to the vegetable mixture. Heat until desired temperature.
3. Heat vol-au-vent in a pre-heated 350°F oven for about 5 minutes.
4. Ladle the vegetable and chicken sauce over the warmed-up pastry.
Portions: 4-6