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| INGREDIENTS |
| 1 tbsp. |
olive oil |
| 6 oz. |
boneless, skinless chicken breasts, cut into thin strips* |
| 1 |
medium yellow bell pepper, cut into thin strips |
| 1 |
medium red bell pepper, cut into thin strips |
| 1 |
medium sweet onion, cut into thin slices |
| ⅓ cup |
reduced fat pesto sauce (found in the refrigerated section with fresh pasta) |
| 1½ |
(6 oz.) shredded low-fat provolone cheese |
| 1 |
(12-inch) pizza shell or 1 ball frozen pizza dough |
| |
*To save some time, buy already cooked chicken strips. |
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| RECIPE |
- Preheat oven to 400ºF.
- Heat olive oil in large non-stick skillet over medium heat.
- Add chicken, sauté until cooked through and light brown.
- Add peppers and onion, continue to sauté for 4-5 minutes or until just soft.
- Add pesto and stir to coat. Remove from heat.
- Place pizza shell on baking sheet or roll out pizza dough to a 12-inch circle.
- Top with chicken mixture spreading evenly.
- Sprinkle cheese on top and bake for 10-12 minutes or until cheese is bubbly.
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| SERVING SUGGESTION |
SERVING SIZE:
1 slice
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
400 |
|
| Total Fat |
15 g |
|
| Sodium |
810 mg |
|
| Total Carbohydrates |
42 g |
|
| Fiber |
3 g |
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| Protein |
23 g |
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