Chicken And Sun Dried Tomatoes Pizza Food

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

CHICKEN AND SUN-DRIED TOMATOES PIZZA

Steps:

• In a skillet, heat half the olive oil, add the onion and cook over medium heat until slightly browned; remove and set aside.
• In the same skillet, cook the garlic until slightly browned, about 2 minutes.
• In a blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
• Mixture should be easily spreadable, though somewhat dry.
• Add the remaining olive oil to the skillet and cook the chicken until done, adding salt and pepper to taste.
• Spread the sauce on the pizza, top with the chicken and onions then the cheese, and add italian seasoning.
• Cook according to package directions.

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

Steps:

• Preheat oven to 500 degrees F.
• On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
• In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
• Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
• To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

CHICKEN, SPINACH, SUN-DRIED TOMATO, AND FETA PIZZA

Steps:

• Preheat oven to 425.
• Heat olive oil in large skillet on medium to medium-high heat.
• When oil is hot, add chicken and garlic.
• Cook until chicken is done and set aside.
• In another skillet, add water and spinach.
• Cover skillet at medium heat and wait for spinach to wilt.
• Remove spinach and drain.
• Spoon pizza sauce onto crust and spread to desired thickness.
• Cut tomatoes into small pieces.
• Distribute chicken evenly on crust.
• Cover chicken and crust with mozzarella cheese.
• Add spinach, tomatoes, and feta cheese.
• Bake for 18 minutes or until crisp.