- 1 tablespoon olive oil
- 1/3 cup finely chopped shallots or onions
- 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
- 1 pound boneless, skinless chicken breasts, broiled or grilled and shredded
- 1/3 cup roasted red peppers, drained and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons grated Parmesan cheese
- 1 tablespoon pine nuts (optional)
- 24 sheets phyllo dough, thawed
- 1/2 cup I Can't Believe It's Not Butter!® Spread, melted
- Preheat oven to 375 degrees F.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until tender. Stir in sauce, chicken, roasted peppers, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese and pine nuts; let cool.
- Meanwhile, unfold phyllo and cover with plastic wrap and damp cloth. Working with 4 layered, lightly buttered sheets at a time, cut sheets into 8 equal (2-x 12-in.) strips. Place 1 heaping teaspoon chicken mixture on top corner of each strip; fold corner over to opposite edge, forming a triangle. Continue folding, keeping triangle shape with each fold, until rolled completely to end. On ungreased baking sheet, arrange triangles and lightly brush with spread. Repeat with remaining ingredients.
- Bake 12 minutes or until golden brown. To serve, arrange each triangle on serving dish and, if desired, drizzle with additional heated sauce.