Chicken Artichoke Pizza

Categories: Artichokes | Cheese | Chicken | Main dishes

Serves: 3 Servings

Ingredients:

6 oz Marinated artichoke hearts
2 md Zucchini or yellow summer
-squash; sliced thin
1 sm Red bell pepper; chopped
1 tb Olive oil
1 1/2 c Sliced fresh mushrooms
2 Green onions; sliced
1 lb Skinless boneless chicken
-breast; cubed
2 Plum tomatoes; sliced
2 1/4 oz Sliced pitted ripe olives
3 tb White wine vinegar
1/2 ts Garlic powder
1/2 ts Seasoned salt
1/2 ts Dried oregano
1/2 ts Dried basil
1 tb Cornstarch; mixed with
1 tb Cool water
1 lg Boboli shell or thin Bobli
-shell; 12-16 oz. each
1 1/2 c Shredded Monterey Jack
-cheese
1/4 c Grated Parmesan cheese

Instructions:
Drain artichokes, reserving liquid. Cut artichokes into bite-size pieces.
Set aside. In large skillet, cook squash and peppers in hot oil until
crisp-tender. Remove. Add mushrooms and onions to skillet. Cook until just
tender. Remove. Cook chicken for 2-3 minutes until no longer pink. Stir in
artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder,
seasoned salt, oregano and basil. combine cornstarch and water. Add to
skillet. cook and stir until bubbly. Cook for 1 minutes more. Return all
vegetables to skillet. Stir. Place Bobli shell on Pam sprayed Pizza pan.
Top with chicken mixture and cheese. Bake in a 425 F. oven for 10-12
minutes. Let stand for 5 minutes. Posted by bobbi744@sojourn.com
Recipe By : Better Homes and Gardens Prize Tested Recipe/R. Banghart

Posted to MC-Recipe Digest V1 #242

Date: Sat, 12 Oct 1996 14:46:32 -0400

From: Robertal Banghart

NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol. Delicious recipe.
Preparation takes quite a bit of time.

Previous: Chicken Artichoke Mostaccioli in Bechamel Sauce | Next: Chicken Artichoke Salad