Chicken Alfredo Turnovers
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in a large skillet over medium high heat. Add bacon to the pan and cook until crisp, about 5 minutes. Using a slotted spoon, remove bacon and place on paper towel lined plate to drain. Set aside.
Add chicken to the pan and cook until no pink remains and golden in some spots, 6 – 7 minutes. Stir in mushrooms and cook until tender and liquid is absorbed, 4 -5 minutes. Stir in garlic powder, salt and green onions.
Add white wine to chicken mixture and cook until evaporated, about 3 minutes. Add bacon back to the pan and stir in cream and pepper. Remove pan from heat and stir in cheese. Set aside to cool for 20 minutes.
Preheat oven to 375F. Line a baking sheet with parchment and set aside.
Lay puff pastry sheets out on work surface. Cut each sheet into 4 equal squares. Lightly brush 2 adjoining edges of each square with egg to form an “L”. Equally divide filling amongst squares, placing it in each brushed “L”. Fold unbrushed corner diagonally over onto opposite corner to form a triangle. Using a fork, press down on edges to seal. Place turnovers on prepared pan leaving 1” of space between each one. Brush with egg and sprinkle with parsley. Bake until golden, about 30 minutes.
|Saturated Fat||10 g|
|Per serving||% Daily Value|