Chicken Pesto Pizza Recimeal

Name: Chicken Pesto Pizza Recimeal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 , 5 serving(s)
Ingredients: 1 (10 ounce) can premium white meat chicken, packed in water, drained; 1/2 cup diced onion; 2 garlic cloves, minced; 2 tablespoons olive oil; 4 tablespoons pesto sauce, divided; vegetable oil, spray; 1 (10 ounce) package refrigerated pizza dough; 1 cup fresh asparagus, cut in 1-inch pieces (or); 1 cup canned roasted red bell pepper, drained; 1/2 cup shredded shredded part-skim mozzarella cheese; 1 ounce feta cheese, crumbled

Submitted by Chef #1365024

"ReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. Aromatic basil pesto makes a perfect flavor partner for chicken, delicately browned with onion and garlic. Lean, yet protein-rich, canned chicken is a versatile and convenient ingredient to keep on your pantry shelf for all kinds of quick-to-fix meals."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 5

ingredients

1 (10 ounce) can premium white meat chicken, packed in water, drained
¹⁄₂ cup diced onion
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons pesto sauce, divided
vegetable oil, spray
1 (10 ounce) package refrigerated pizza dough
1 cup fresh asparagus, cut in 1-inch pieces (or)
1 cup canned roasted red bell pepper, drained
¹⁄₂ cup shredded shredded part-skim mozzarella cheese
1 ounce feta cheese, crumbled

directions

Heat oven to 400°F In a medium, non-stick skillet, brown chicken with onion and garlic in olive oil. Remove from heat; blend with 2 tablespoons pesto sauce; set aside. Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto the baking sheet or the pizza stone, to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes, until cheeses melt and crust is lightly browned.
Servings: 5.
Nutritional Information Per Serving: Calories 440; Total fat 22g; Saturated fat 6g; Cholesterol 45mg; Sodium 680mg; Carbohydrate 34g; Fiber 3g; Protein 27g; Vitamin A 30%DV*; Vitamin C 60%DV; Calcium 20%DV; Iron 20%DV; Folate 6%DV; Potassium 8%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 2 ounces Grains Group; 2 ounces Meat and Beans Group; 1/3 cup Milk Group.