Simple Chicken Strudel

• 1 cup (225 ml) cooked chicken chunks
• 1 10 oz (280 grm). package frozen chopped asparagus, thawed and drained
• 1 17 oz (476 grm). jar Alfredo sauce, divided
• 1 sheet frozen puff pastry (from 17-1/4 oz (484.4 grm). package), thawed
• nonstick cooking spray

1. Preheat the oven to 400 degrees (200 C.).
2. In a medium bowl, combine the chicken, asparagus, and 3/4 cup (175 ml) Alfredo sauce; mix well.
3. Unfold the puff pastry onto a large baking sheet.
4. Spoon the chicken mixture lengthwise down the center of the pastry.
5. Cut slits 1 inch apart lengthwise down each side of the filling.
6. Braid the dough over the filling, overlapping to form "X" shapes.
7. Spray the top with nonstick cooking spray.
8. Bake 25 to 27 minutes, or until golden brown and heated through.
9. In a small saucepan, heat the remaining Alfredo sauce over low heat.
10. Slice the strudel and serve topped with the sauce.

alfredo sauce, pastry, nonstick cooking spray

Taken from online-cookbook.com/goto/cook/rpage/001113 (may not work)