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1
6 1/2 ounce jar marinated artichoke hearts
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3/4
pound boneless skinless chicken breast halves
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2
medium zucchini and/or yellow summer squash, thinly sliced
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1
small red or green sweet pepper, chopped
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1
tablespoon olive oil or cooking oil
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1 1/2
cups sliced fresh mushrooms
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2
green onions, thinly sliced
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2
plum or small tomatoes, sliced
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1
2 1/4 ounce can sliced pitted ripe olives
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3
tablespoons vinegar
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1/2
teaspoon garlic powder
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1/2
teaspoon seasoned salt
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1/2
teaspoon dried oregano, crushed
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1/2
teaspoon dried basil, crushed
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1
tablespoon cornstarch
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1
tablespoon water
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1
16 ounce package Italian bread shell (12-inch Boboli)
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1 1/2
cups shredded mozzarella cheese (6 ounces)
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1/4
cup grated Parmesan cheese
1. Drain artichoke hearts, reserving liquid. Cut artichoke hearts into bite-size pieces; set aside.
2. Rinse chicken; pat dry. Cut into cubes and set aside.
3. In a large skillet cook and stir zucchini and sweet pepper in hot oil until crisp-tender; remove from skillet. Add mushrooms and green onions to skillet. Cook and stir until just tender; remove from skillet.
4. In the same skillet cook chicken, half at a time, for 2 to 3 minutes or until no longer pink. Return all chicken to skillet. Stir in reserved artichoke hearts and liquid, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano, and basil. Combine cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Return all vegetables to skillet; stir until combined.
5. Place bread shell on a lightly greased baking sheet. Top with chicken mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
6. Bake in a 425 degree F oven for 10 to 12 minutes or until mozzarella cheese melts and pizza is heated through. Let stand 5 minutes before serving. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 491,
- Protein (gm) 34,
- Carbohydrate (gm) 42,
- Fat, total (gm) 23,
- Cholesterol (mg) 71,
- Saturated fat (gm) 7,
- Sodium (mg) 937,
- Percent Daily Values are based on a 2,000 calorie diet
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