Buffalo Chicken Chunk Skewers
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 3.5g||18%|
|Total Carbs 22g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 35%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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4 tbspolive oil
2 clovesgarlic, chopped
1 bagfrozen mixed vegetables (11 ounces)
1 jarlow sodium pizza or spaghetti sauce (24 ounces)
1 tspdried Italian seasoning
1 cuplow fat mozzarella cheese, shredded
1 tuberefrigerated pizza dough, cut into strips
1/4 cupParmesan cheese, grated
Pre-heat oven to 400F and prepare a 9 x 13-inch baking dish with cooking spray.
TIP: If you can't find refrigerated pizza dough, use a tube of refrigerated bread sticks. For a tasty twist, replace pizza sauce with jarred pesto or Alfredo sauce. Want more veggies? Toss is drained artichokes, sun-dried tomatoes or olives. Note: Nutritionals reflect recipe prepared with PERDUE Chicken Breast Nuggets.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the bag of mixed vegetables and cook for 5 minutes.
Add the pizza sauce and the Italian seasonings. Cook for an additional 5 minutes, until slightly thickened.
Remove skillet from heat and stir in the nuggets.
Spoon chicken mixture into the prepared baking dish.
Top casserole with shredded mozzarella.
Arrange pizza dough strips on top in a criss-cross pattern. Brush dough with the remaining 2 tablespoons of olive oil and sprinkle with Parmesan cheese.
Bake for 20-25 minutes, until the pizza dough strips are browned and the filling is bubbly.
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