Chicken Artichoke Pizza

Name: Chicken Artichoke Pizza
Yield: 4
Cuisine: Fusion
Ingredients: artichoke hearts; zucchini; sweet red bell peppers; olive oil; mushrooms; scallions, spring or green onions; chicken breast halves, boneless, skinless; italian plum (roma) tomatoes; olives; white wine vinegar; garlic powder; seasoned salt; oregano; basil; cornstarch; water; boboli shells; monterey jack cheese; parmesan, parmigiano-reggiano cheese, grated

Yield

4 servings

Prep

25 min

Cook

10 min

Ready

35 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
6	ounce	artichoke hearts marinated
2	each	zucchini or yellow summer squash, sliced thin
1	each	sweet red bell peppers small, red
1	tablespoon	olive oil
1 ½	cups	mushrooms fresh, sliced
2	each	scallions, spring or green onions
1	pound	chicken breast halves, boneless, skinless cubed
2	each	italian plum (roma) tomatoes
2 ¼	ounce	olives can, sliced, pitted
3	tablespoons	white wine vinegar
½	teaspoon	garlic powder
½	teaspoon	seasoned salt
½	teaspoon	oregano dried
½	teaspoon	basil dried	*
1	tablespoon	cornstarch mixed with
1	tablespoon	water cold
1	each	boboli shells large, 12-16 ounces	*
1 ½	cups	monterey jack cheese shredded
¼	cup	Parmesan cheese grated

Ingredients

Amount	Measure	Ingredient	Features
173.4	ml/g	artichoke hearts marinated
2	each	zucchini or yellow summer squash, sliced thin
1	each	sweet red bell peppers small, red
15	ml	olive oil
355	ml	mushrooms fresh, sliced
2	each	scallions, spring or green onions
453.6	g	chicken breast halves, boneless, skinless cubed
2	each	italian plum (roma) tomatoes
65	ml/g	olives can, sliced, pitted
45	ml	white wine vinegar
2.5	ml	garlic powder
2.5	ml	seasoned salt
2.5	ml	oregano dried
2.5	ml	basil dried	*
15	ml	cornstarch mixed with
15	ml	water cold
1	each	boboli shells large, 12-16 ounces	*
355	ml	monterey jack cheese shredded
59	ml	Parmesan cheese grated