PESTO CHICKEN PIZZA
This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. -Heather Thompson, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 slices.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.
Provided by Lucia D
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
- Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
- Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g
PESTO CHICKEN & ASPARAGUS
With only five ingredients I can put a beautiful meal on the table for family or guests in very little time. I use store-bought pesto, which makes preparation quick and easy. This is a one-skillet dish, and it's also the only way I can get my 3-year-old son to eat asparagus. -Brooke Icenhour, Easley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.
Nutrition Facts : Calories 525 calories, Fat 42g fat (19g saturated fat), Cholesterol 154mg cholesterol, Sodium 321mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 31g protein.
CHICKEN PESTO PIZZA
Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
- Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.
Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g
ASPARAGUS PIZZA
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.
CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
- Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
- Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
SMOKED CHICKEN PIZZA WITH RED PEPPER PESTO
Food & Wine. May 2007. They say to serve this with a smokey Pinot Gris. When I make this, I'll cheat and use a ready-made pizza crust and jarred roasted red bell peppers.
Provided by dicentra
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- MAKE THE RED PEPPER SAUCE:
- Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil.
- Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
- Squeeze the garlic onto a plate.
- Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over.
- Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper.
- In a food processor, puree the pepper with the roasted garlic, basil, oregano and the 2 tablespoons of olive oil. Season with salt and pepper.
- MAKE THE PIZZA:
- On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball.
- Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
- Set a pizza stone on the bottom of the oven and preheat the oven to 500° for at least 45 minutes. Flour a pizza peel.
- Place a dough round on the peel and roll it out to an 1/8-inch thickness. Spread 2 tablespoons of the red pepper sauce over the dough to within 1/2 inch of the edge.
- Scatter 1/2 cup of the shredded chicken and one-fourth of the red pepper strips over the pizza, then top with 1/2 cup of the Manchego and 1/4 cup of the goat cheese.
- Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes.
- Transfer to a cutting board, scatter some arugula leaves on top and cut into pieces. Repeat with the remaining dough and toppings.
Nutrition Facts : Calories 133.9, Fat 9.4, SaturatedFat 3.3, Cholesterol 21.6, Sodium 324.9, Carbohydrate 4.6, Fiber 0.9, Sugar 1.2, Protein 8.6
CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS
Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients.
Provided by Allrecipes Member
Categories Pesto Chicken
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. 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 baking sheet or 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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 32.5 g, Cholesterol 51 mg, Fat 20.7 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 891.3 mg, Sugar 5.5 g
CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS
Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients.
Provided by Allrecipes Member
Categories Pesto Chicken
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. 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 baking sheet or 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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 32.5 g, Cholesterol 51 mg, Fat 20.7 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 891.3 mg, Sugar 5.5 g
CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS
Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients.
Provided by Allrecipes Member
Categories Pesto Chicken
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. 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 baking sheet or 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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 32.5 g, Cholesterol 51 mg, Fat 20.7 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 891.3 mg, Sugar 5.5 g
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