Ellen Britt - A Teenage Foodie who Explores Dinner, Dessert and Salad Ideas
This recipe is a family favorite. It is totally fun to make and guaranteed to be a hit!
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
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.
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
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.
For this recipe I only added 3 chicken thighs because there were only 3 people having dinner. Feel free to add more!
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.
Fry the chicken on medium heat in olive oil or use a non stick cooking spray. Turn the chicken frequently so it cooks evenly.
Once the chicken is cooked or almost cooked add the cream sauce and peas. Cook until the peas are done.
Add snap peas at the end and heat until warm. They should be crunchy when plated.
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!
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.
Your dinner is ready and it is time for plating. Enjoy!!
Create a rainbow of color's on your plate so it is a feast for the eyes as well as the palette.
Ellen Britt at ellencooks.ca