Broccoli Chicken Cups recipe

2-1/2 c. chicken, diced and cooked
1 can cream of chicken soup, reduced fat and sodium, undiluted
1 c. broccoli, chopped
2 sm. plum tomatoes, seeded and chopped
1 sm. carrot, grated
1 Tb. Dijon mustard
1 garlic clove, minced
1/4 ts. pepper
1 sheet frozen puff pastry, thawed
1/4 c. Parmesan cheese, grated

In a large bowl, combine the first eight ingredients; set aside.
On a lightly floured surface, roll pastry into a 12 x 9 rectangle.
Cut lengthwise into four strips and widthwise into three strips.
Gently press puff pastry into nonstick cooking spray muffin cups.
Spoon chicken mixture into cups.
sprinkle with Parmesan cheese.
Bake at 375* for 20-25 minutes or until golden brown.
Serve warm.
Makes 12 servings.

Diabetic exchange: 1 lean meat, 1 starch, 1 fat