1 tbsp oil
500g chicken breast fillets, diced
200g button mushrooms, halved
1 tbsp cornflour
375mL can light evaporated milk
2 tsp Asian seasoning sauce
2 tsp wholegrain mustard
420g can asparagus cuts, drained
1 sheet reduced-fat puff pastry, cut into quarters
Step by step
50 minsTime total
- Preheat oven to 200°C/180°C fan forced.
- Heat oil in a frying pan over high heat. Cook chicken and mushrooms 2 minutes or until browned.
- Blend cornflour with 2 tablespoons of light evaporated milk; add to frying pan with remaining milk, Asian seasoning sauce, and mustard. Bring to the boil, then simmer, covered, for 6 minutes, stirring occasionally. Remove from heat, stir in asparagus.
- Spoon into 4 individual ovenproof dishes. Top with a sheet of pastry and trim if desired. Bake 15-20 minutes or until golden.