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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a scrumptious dish I got from the Rachel Ray show. I think she made it faster, but I take a bit longer in the kitchen. ;) I also added 1 - 2 tsp poultry seasoning,sprinkle of creole seasoning,salt and pepper to taste in my attempt at this. Ingredients:
8 puff pastry shells (recommended brand pepperidge farms since most puff pastry shells come in packages of six, buy two, a) |
3 stalks celery ribs, thinly sliced on a long angle |
1 large onion, finely chopped |
2 carrots, thinly sliced on a long angle |
1 bay leaf (fresh or dry) |
1/2 red bell pepper, thinly sliced into strips |
salt & freshly ground black pepper |
3 tablespoons butter |
3 tablespoons flour |
1/2 cup white wine |
1 quart chicken stock |
1 cup heavy cream |
4 boneless skinless chicken breasts, cut into bite-size pieces |
1/2 lb thin asparagus, cut into one-inch pieces on a long angle |
1 cup frozen peas |
5 -6 sprigs fresh tarragon, leaves stripped and roughly chopped |
2 tablespoons extra virgin olive oil |
Directions:
1. Preheat oven as directed on package for pastry.
2. Place pastry shells on a non-stick baking surface then place in oven.
3. Bake pastries until golden.
4. Remove from oven and let cool.
5. In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
6. Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
7. Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
8. Add the red bell pepper and cook for an another 2-3 minutes.
9. Push the veggies to the edge and add the butter to the center of the pan.
10. Once melted, add the flour and cook for about a minute.
11. Whisk in white wine, chicken stock and cream.
12. Bring to a simmer then add the chicken pieces.
13. Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
14. Add peas and tarragon and stir to combine. Add salt and pepper to taste.
15. Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
16. Enjoy ;)!
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