Chicken Cheese Steak Sheet Pan Pizza
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 9g||45%|
|Total Carbs 20g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 60%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/8 tspblack pepper
1 small onion
1 garlic clove
4 tbspall purpose flour
1/2 cupwhole milk
1 cupshredded mozzarella cheese
1/2 cupgrated parmesan cheese
1 (8-ounce)bag fresh spinach
1 (12-ounce)can artichoke heart quarters, drained and chopped
Crusty Bread or Sturdy Crackers for Serving
In a skillet, heat the butter over medium heat. Add the chicken and season with salt and black pepper. Sauté for 4 to 5 minutes until golden and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer to a plate and set aside. To the same skillet add the onions and garlic. Sauté for 3 to 4 minutes. Add the flour and cook for 1 to 2 minutes more.
Whisk the milk into the flour mixture until smooth. Stir in the mozzarella and Parmesan cheese. Simmer until the cheese is melted.
Stir in the spinach, the artichoke hearts. Return the cooked chicken to the skillet and simmer over medium low heat until heated through.
Serve the Chicken Artichoke Dip right from the skillet with slices of toasted crusty bread or sturdy crackers.
Skillet Chicken Artichoke DipAdd Your Comment