6      frozen puff pastry shells
3       boneless, skinless chicken breast halves

2        tablespoons  butter

12    ozs  mushrooms -- cut into wedges

3      scallions -- chopped

1/4    teaspoon  fresh tarragon -- chopped

2     cups  Mornay Sauce -- (see Mornay Sauce recipe)

1      tablespoon  Dijon mustard

1/4   teaspoon  salt

1/8   teaspoon  black pepper

1/8   teaspoon  ground red pepper (cayenne)

 

Bake shells at 400 degrees following package directions; keep warm.

 

Meanwhile, place chicken breasts in small saucepan with enough water to

cover.

Simmer for 20 minutes, until chicken is cooked through.

Drain.

When cool enough to handle, cut into 1/2-inch cubes.

 

Heat butter in large nonstick skillet over medium-high heat.

Add mushrooms and scallion; saute for 7 minutes or until mushrooms are tender. Add chicken, tarragon, Mornay Sauce, mustard, salt, black pepper and red pepper;

Cook for 4 minutes or until heated through.

Divide over individual pastry shells.

Serve at once.

 

Nutrient Value Per Serving: 505 calories, 29 g fat (12 g saturated), 35 g

protein, 26 g carbohydrate, 2 g fiber, 785 mg sodium, 104 mg cholesterol.