Tomato Cream Chicken in Pastry Shells
When you're in the mood to serve something a little special, try this chicken dish. It looks fancy, but it's a cinch to cook.
- 1 (10-oz) package frozen puff pastry shells
- 2 tbsp butter or margarine
- ½ cup frozen chopped onion
- 1 tsp bottled minced garlic
- ¼ cup flour
- 2 cups low-fat milk
- 1 (14 ½ -oz) can Italian-style diced tomatoes, drained
- 1 tsp salt
- ¼ tsp pepper
- 1 rotisserie chicken, breast meat cut into chunks (about 2 cups)
Preheat oven and bake pastry shells according to package directions and set aside.
Meanwhile, in a large skillet over medium-high heat, melt the butter or margarine. Add the onions and garlic and cook until the onions are tender, about 5 minutes.
Add flour, stirring to coat the onions and garlic.
Add the milk, tomatoes, salt, and pepper. Bring to a boil, stirring constantly until thickened; then reduce heat to low.
Add the chicken and cook for 2 minutes until heated through.
Spoon chicken mixture into warm pastry shells.
Submit!
