READY IN: 30mins

INGREDIENTS

1tablespoonolive oil

¹⁄₃ cupred onion, finely chopped

¹⁄₃ cupred pepper, finely chopped

2garlic cloves, pressed

¹⁄₂ teaspoonred pepper flakes (to taste)

¹⁄₃ cuplow sodium chicken broth

¹⁄₄ cupdry white wine

1cupfrozen peas

2cupschicken, cooked and shredded

1cupheavy cream

¹⁄₂ tablespoonrosemary, chopped

1cupsharp cheddar cheese, grated

¹⁄₂ teaspoonblack pepper (to taste)

2teaspoonscornstarch (mixed with 1/3 cup water)

¹⁄₂ tablespoonparsley, chopped

DIRECTIONS

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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