Marinated Chicken and Pesto Pizza
Enjoy this American favorite without the guilt. This savory pizza is easy to prepare and low in fat, too!
Makes 6 servings
|8||ounces chicken tenders|
|1/4||cup prepared fat-free Italian salad dressing|
|Nonstick cooking spray|
|1/2||cup sun-dried tomatoes|
|1||cup chopped plum tomatoes|
|1||tablespoon prepared pesto|
|1||teaspoon salt-free Italian herb blend|
|1/4||teaspoon red pepper flakes|
|1||(12-inch) prepared pizza crust|
|1||cup (4 ounces) shredded part-skim mozzarella cheese|
- Cut chicken tenders into 2X1/2-inch strips. Place in large resealable food storage bag. Pour Italian dressing over chicken. Seal bag and turn to coat. Marinate at room temperature 15 minutes, turning several times. Remove chicken from marinade; discard marinade. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink in center.
- Meanwhile, cover sun-dried tomatoes with boiling water in small bowl; let stand 10 minutes. Drain; cut tomatoes into 1/4-inch strips.
- Preheat oven to 450°F. Combine plum tomatoes, pesto, herb blend and red pepper in small bowl. Spread on pizza crust. Add chicken tenders and sun-dried tomatoes; sprinkle cheese over top.
- Bake 8 to 10 minutes or until cheese melts and pizza is heated through.
|Serving Size:||1 pizza wedge (1/6 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||10 g|
|Calories from Fat||29 %|
Check out more recipes for Italian