1 package (10 oz./300 g) frozen puff pastry shells, thawed according to package directions*
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium onion, chopped
2 Tbsp. chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine [or chicken broth]
1 jar Bertolli® Garlic Alfredo Sauce
2 cups cut-up cooked chicken
Bake puff pastry shells according to package directions. Meanwhile, heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion and tomatoes, stirring occasionally, 3 minutes or until onion is tender. Stir in wine and cook 1 minute. Stir in Sauce and chicken; heat through. To serve, spoon chicken mixture into pastry shells and garnish, if desired, with chopped fresh basil.
*Variation: Omit pastry shells and serve over hot cooked pasta.