Chicken Pesto Pizza Recimeal

• 1 can (10 ounces) premium white meat chicken, packed in water, drained
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 tablespoons pesto sauce, divided
• Vegetable oil spray
• 1 package (10 ounces) refrigerated pizza dough
• 1 cup fresh asparagus, cut in 1-inch pieces or 1 cup canned, cut asparagus, drained
• 1 cup canned roasted red bell peppers, drained
• 1/2 cup shredded part-skim, mozzarella cheese
• 1 ounce feta cheese, crumbled

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 15 minutes
3. Preparation:
4. Heat oven to 400u0b0F. In a medium, non-stick skillet, brown chicken with onion and garlic in olive oil. 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 the baking sheet or the 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.
5. Servings: 5
6. Nutritional Information Per Serving: Calories 440; Total fat 22g; Saturated fat 6g; Cholesterol 45mg; Sodium 680mg; Carbohydrate 34g; Fiber 3g; Protein 27g; Vitamin A 30%DV*; Vitamin C 60%DV; Calcium 20%DV; Iron 20%DV; Folate 6%DV; Potassium 8%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 2 ounces Grains Group; 2 ounces Meat and Beans Group; 1/3 cup Milk Group

white meat chicken, onion, garlic, olive oil, pesto sauce, vegetable oil spray, dough, fresh asparagus, red bell peppers, mozzarella cheese, feta cheese

Taken from www.epicurious.com/recipes/member/views/chicken-pesto-pizza-recimeal-50108073 (may not work)