CHICKEN VOL-AU-VENT - Stefano Faita
Revisiting this most Quebec of dishes: chicken vol-au-vent! In our recipe, we replace the classic béchamel with Stefano Alfredo sauce.
Ingredients
- 2 tbsps. Stefano extra virgin olive oil
- 1 onion, chopped
- 1 zucchini, diced
- 1 celery stick, diced
- 1 cup white mushrooms, chopped
- 3/4 cup frozen peas
- 1 405ml jar of Stefano Alfredo sauce
- 2 cups cooked chicken, cubed
- 4-6 vol-au-vent pastry shells
- Salt and pepper to taste
- Chives, for garnish (optional)
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