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Chicken and Asparagus Vol-Au-Vents

Chicken and Asparagus Vol-Au-Vents

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10 mins + 10 mins
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Serves 4

Ingredients

  • 4 large vol-au-vent cases
  • 2 tsp vegetable or olive oil
  • 400g chicken mince
  • 340g can asparagus spears, drained, coarsely chopped
  • 1/4 cup light cooking cream
  • 1/4 cup freshly grated Parmesan
  • 100g baby rocket leaves
  • fresh produce onions red peeled, per kg loose
  • ¼ cup low-fat French dressing

Method

1. Preheat oven to 180°C (160°C fan-forced).

2. Place vol-au-vent cases on a baking tray. Bake for 10 minutes or until hot and crisp.

3. Meanwhile, heat oil in a large frying pan on high. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

4. Add asparagus, soup, cream and Parmesan. Cook, stirring occasionally, until mixture comes to the boil. Remove pan from heat.

5. Divide chicken mixture equally among cases. Serve topped with combined rocket, onion and dressing.

Tip:

For tasty finger food, serve in small vol-au-vent cases.

PER SERVE

• Energy 3029Kj • Protein 35g • Total Fat 43g • Saturated Fat 24g • Carbohydrates 47g • Sugars 8g • Sodium 1350mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

MEAL INGREDIENTS

Qty Price
Countdown Olive Oil Extra Virgin $7.00 ea
$7.00 ea
Countdown Chicken Mince Premium $10.00 ea
$10.00 ea
Wattie's Asparagus Spears
arrow icon exclamation icon Out of stock Out of stock
Lincoln Bakery Vol Au Vents Medium 90g $5.49 ea
$5.49 ea
Carnation Cream Lite Cooking $3.99 ea
$3.99 ea
Ornelle Hard Cheese Grated Parmesan $5.49 ea
$5.49 ea
Countdown Salad Baby Rocket $4.99 ea
$4.99 ea
Countdown French Dressing Fat Free $2.50 ea
$2.50 ea
Fresh Produce Onions Red Peeled $4.00 kg
$4.00 kg