READY IN: 30mins


  • 1tablespoonolive oil
  • 13 cupred onion, finely chopped
  • 13 cupred pepper, finely chopped
  • 2garlic cloves, pressed
  • 12 teaspoonred pepper flakes (to taste)
  • 13 cuplow sodium chicken broth
  • 14 cupdry white wine
  • 1cupfrozen peas
  • 2cupschicken, cooked and shredded
  • 1cupheavy cream
  • 12 tablespoonrosemary, chopped
  • 1cupsharp cheddar cheese, grated
  • 12 teaspoonblack pepper (to taste)
  • 2teaspoonscornstarch (mixed with 1/3 cup water)
  • 12 tablespoonparsley, chopped

  • In a deep skillet over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute. Pour in chicken broth and white wine; stir. Increase heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half.
  • Add peas, chicken, heavy cream and rosemary; stir, reduce heat to medium and cook for 5 minutes. Add cheese and season with freshly ground black pepper; simmer for another 2 minutes.
  • Add cornstarch mixture and stir until sauce thickens, about 45 seconds. Remove from heat and spoon immediately in vol-au-vent. Place caps on top and sprinkle with fresh chopped parsley. Serve 4.
  • Note: For a less formal presentation, substitute puff pastries for pasta or rice.
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