6 oz Marinated artichoke hearts
2 medium Zucchini or yellow summer squash, sliced thin
1 small Red bell pepper, chopped
1 tbsp Olive oil
1 1/2 cup 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 tbsp White wine vinegar
1/2 tsp Garlic powder
1/2 tsp Seasoned salt
1/2 tsp Dried oregano
1/2 tsp Dried basil
1 tbsp Cornstarch, mixed with
1 tbsp Cool water
1 large Boboli shell or thin Bobli shell, 12-16 oz. each
1 1/2 cup Shredded Monterey Jack cheese
1/4 cup Grated Parmesan cheese
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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 <bobbi744@sojourn.com>
NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol. Delicious recipe. Preparation takes quite a bit of time.
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