Servings:
8 | Preparation
Time:
20
minutes | Cook Time:
17
minutes
|
|
|
| 1 | (6 ounce) jar marinated artichoke hearts |
| 3 | boneless skinless chicken breasts |
| 2 | garlic cloves |
| 1 | prebaked pizza crust |
| 2 | tablespoons Italian salad dressing |
| 1/2 | (28 ounce) can TUTTOROSSO® Peeled Tomatoes With Basil |
| Salt and black pepper to taste |
| 1 | tablespoon chopped fresh basil |
| 1 1/2 | cups shredded mozzarella cheese |
- Preheat oven to 425o F. Drain the artichokes and reserve the liquid. Coarsely chop artichokes. In a large skillet, bring artichoke liquid to a boil over medium-high heat. Cook until most of the liquid has evaporated.
- Add chicken and garlic to skillet; cook 3 to 5 minutes. Stir in artichokes; remove from heat. Place pizza crust on a baking sheet and brush with dressing. Top with TUTTOROSSO® PEELED TOMATOES with basil and chicken mixture.
- Season the pizza with salt, black pepper and basil. Top with cheese and bake for 12 to 17 minutes or until cheese is melted. Cut into wedges and serve.
| Calories:
|
290
|
Fiber:
|
2.00g
|
| Fats:
|
8.00g
|
Protein:
|
22.00g
|
| Trans Fat:
|
0.00g
|
Vitamin A:
|
10%
|
| Cholesterol:
|
40.00mg
|
Vitamin C:
|
10%
|
| Sodium:
|
1350.00mg
|
Calcium:
|
30% |
| Carbohydrate:
|
32.00g
|
Iron:
|
15%
|