Chicken and Asparagus Vol-au-Vents

Serves 6

6x100mm vol au vent cases, warmed
1 tablespoon olive oil
500gm chicken fillets, chopped
1 onion, chopped
1 sachet Gravox cheese sauce mix
1 cup milk
340gm asparagus cuts, drained
1 tablespoon white wine
1⁄2 teaspoon cracked black pepper
1⁄2 cup grated tasty cheese

1. Heat oil in a pan and fry chicken until golden and cooked. Remove from heat and keep warm.
2. Lightly sauté onion, return chicken to pan.
3. Add sachet contents, milk, asparagus, wine and pepper to the pan. Mix well.
4. Bring to the boil stirring. Reduce heat, simmer 2 minutes, stirring occasionally.
5. Remove from heat and stir through cheese until melted.
6. Spoon into vol-au-vent cases and serve with steamed vegetables.