Creamy Chicken in Puff Pastry Shells
Recipe
This recipe is a family favorite. It is totally fun to make and guaranteed to be a hit!
Serves 4
Ingredients
One Package of Tenderflake Puff Pastry shells
1 tbsp of virgin olive oil cooking spray
2 cups of snap peas – add more if desired
1 cup of chopped cherry tomatoes
1 to 1.5 cups of green peas (frozen or fresh)
3 to 4 chicken thighs
1 650 ml jar of Alfredo Sauce
Directions
Follow the directions on the Tenderflake box and cook the puff pastries. These take about 20 minutes.
While the pastries are cooking, chop the chicken thighs into cubed pieces and brown in olive oil (or alternatively spray the bottom of the pan with nonstick cooking oil). When cooked or almost cooked add the cream sauce followed by the peas and cooks for about 5 minutes. The snap peas are the final addition and only need to be warmed so as to keep their crunchy texture. They should be added at the end and only after the puff pastries have been removed from the oven.
When the puff pastries are brown take them out of the oven and remove the small cap on the top. This cap forms a fun hat for your final plating. Fill the puff pastry with the chicken cream sauce and sprinkle with chopped cherry tomatoes for color and taste. For the final step place the puff pastry hat on top.
You now have a perfect fun and easy dinner done in about 20 minutes. Could not be better!
Tip: Make sure your vegetables are thoroughly washed before cooking.
Learn More
This dinner is super easy and can be done in 20 minutes. Feel free to add your own combination of vegetables and meats.
Ellen Britt at ellencooks.ca
Photos of Preparation and Ingredients
Tenderflake Puff Pastry
Wash and Fresh Snap Peas
Wash and Fresh Snap Peas
Tenderflake Puffed Patty Shells can be found in the frozen food Isle. We buy ours from Safeway.
Wash and Fresh Snap Peas
Wash and Fresh Snap Peas
Wash and Fresh Snap Peas
When snap peas are cooked they should be crunchy. I only cook my snap peas for a minute - or just long enough to be hot.
3 to 4 Chicken Thighs
Wash and Fresh Snap Peas
3 to 4 Chicken Thighs
For this recipe I only added 3 chicken thighs because there were only 3 people having dinner. Feel free to add more!
Green Peas
Fry the Chicken
3 to 4 Chicken Thighs
You can use fresh or frozen peas. The ones used in this recipe were frozen. If you use fresh you may need to cook them a bit longer.
Alfredo Sauce
Fry the Chicken
Fry the Chicken
There are so many wonderful choices for Alfredo Sauce. For this recipe I choose to use the Classic Alfredo Sauce by Culinary Treasures. This is available at Costco.
Fry the Chicken
Fry the Chicken
Fry the Chicken
Fry the chicken on medium heat in olive oil or use a non stick cooking spray. Turn the chicken frequently so it cooks evenly.
Add the Cream Sauce and Peas
Add the Cream Sauce and Peas
Add the Cream Sauce and Peas
Once the chicken is cooked or almost cooked add the cream sauce and peas. Cook until the peas are done.
Add the Snap Peas
Add the Cream Sauce and Peas
Add the Cream Sauce and Peas
Add snap peas at the end and heat until warm. They should be crunchy when plated.
Remove Puff Pastry Shells
Add the Cream Sauce and Peas
Remove Puff Pastry Shells
Remove Puff Pastry Shells from the oven. Separate the tops from the bottom of pastry shells. You will see a small serrated pattern that will help with the separation. The top of the pastry can be removed by a fork. Now you should have a nice hat for your meal presentation!
Chopped Cherry Tomatoes
Chopped Cherry Tomatoes
Remove Puff Pastry Shells
Chop the cherry tomatoes in advance and have them ready to sprinkle over the final plate. The red adds a wonderful color as well as flavor to your dinner.
Final Plating
Chopped Cherry Tomatoes
Final Plating
Your dinner is ready and it is time for plating. Enjoy!!
Creamy Chicken in Puff Pastry Shells
The Final Plating!!!
Create a rainbow of color's on your plate so it is a feast for the eyes as well as the palette.
by
Ellen Britt at ellencooks.ca