Prep Time: 20 min
Start to Finish: 40 min
8 servings
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves, cut into thin strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2x1/4-inch)
1/2 cup Old El Paso® Thick 'n Chunky Salsa
8 oz. (2 cups) shredded Monterey Jack cheese
Preparation Directions:
1 . Heat oven to 425°F. Spray 12-inch pizza pan or 13 x 9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake at 425°F. for 7 to 9 minutes or until very light golden brown.
2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
3 . Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4 . Return to oven; bake an additional 14 to 18 minutes or until crust is golden brown
8 servings
Serving Size: 1/8 of Recipe Calories 300 Calories from Fat 120 Total
Fat 13g Saturated 6g Cholesterol 60 mg Sodium 830 mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 4g Protein 24g
Exchanges: 1 1/2 Starch; 3 Very Lean Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
“The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe.”
Alexandre Dumas (1802-1870)
