Bertolli Phyllo Chicken Triangles

• 1 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 1/3 cup shallots finely chopped, or onions
• 1-1/2 cups Bertolli(R) Tomato & Basil Sauce
• 1 pound boneless skinless chicken breasts broiled or grilled and shredded
• 1/3 cup roasted red peppers finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon pinenuts optional
• 24 sheets phyllo dough 12 x 17 in., thawed
• 1/2 cup I Can't Believe It's Not Butter!(R) Spread melted

1. Preheat oven to 375u0b0.
2. 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.
3. 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.
4. Bake 12 minutes or until golden brown. To serve, arrange each triangle on serving dish and, if desired, drizzle with additional heated Sauce.

shallots, tomato, chicken breasts, peppers, salt, ground black pepper, parmesan cheese, pinenuts, phyllo, i

Taken from www.yummly.com/recipe/Bertolli-phyllo-chicken-triangles-300177 (may not work)