• 6servings
  • 17minutes
  • 176calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Tyson® Fresh Boneless, Skinless Chicken Breasts

  2. 1 (6 ounce) jar marinated artichoke hearts, undrained

  3. 1 large clove garlic, minced

  4. 1 (10 ounce) package prebaked pizza crust

  5. 4 Roma tomatoes, sliced

  6. 1/2 teaspoon dried basil leaves

  7. 1 1/2 cups shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Wash hands. Cut chicken into 3/4-inch pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.

  2. Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.

  3. Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted.

  4. SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.


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