Chicken Artichoke Pizza Recipe




Chicken Artichoke Pizza Ingredients

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A Recipe for
Chicken Artichoke Pizza

 

The west wasn't won on salad.

ND Beef Council, billboard advertisement, 1990



Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




This Chicken Artichoke Pizza recipe is one of many in our Ethnic Category.






The west wasn't won on salad.

ND Beef Council, billboard advertisement, 1990


This Recipe for Chicken Artichoke Pizza is one of thousands in the Recipes-to-go Ethnic Cookbook.


Without ice cream, there would be darkness and chaos.

Don Kardong


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Look, there's no metaphysics on earth like chocolates.

Fernando Pessoa



Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.

Zenna Schaffer


This is a recipe for Chicken Artichoke Pizza from the recipe cookbook of Recipes-to-go (Ethnic)


Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

Albert Einstein (1879-1955)



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Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb



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I don't even butter my bread; I consider that cooking.

Katherine Cebrian



Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Chicken Artichoke Pizza

Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne






Chicken Artichoke Pizza Directions

6 oz jar marinated artichoke
: -hearts
2 md zucchini or yellow summer
: squash -- sliced thin
1 sm red bell pepper -- chopped
1 TB olive oil
1 1/2 c sliced fresh mushrooms
2 green onions -- sliced
1 lb skinless boneless chicken
: breast -- cubed
2 plum tomatoes -- sliced
2 1/4 oz cn sliced pitted ripe olives
3 TB white wine vinegar
1/2 ts garlic powder
1/2 ts seasoned salt
1/2 ts dried oregano
1/2 ts dried basil
1 TB cornstarch -- mixed with
1 TB cool water
1 lg Boboli shell or thin Bobli
: shell -- 12-16 oz. each
1 1/2 c shredded Monterey Jack
: cheese
1/4 c grated Parmesan cheese

Drain artichokes, reserving liquid. Cut artichokes into bite-size
pieces. Set aside. In large skillet, cook squash and peppers in hot
oil until crisp-tender. Remove. Add mushrooms and onions to skillet.
Cook until just tender. Remove. Cook chicken for 2-3 minutes until no
longer pink. Stir in artichoke liquid and hearts, tomatoes, olives,
vinegar, garlic powder, seasoned salt, oregano and basil. combine
cornstarch and water. Add to skillet. cook and stir until bubbly.
Cook for 1 minutes more. Return all vegetables to skillet. Stir.
Place Bobli shell on Pam sprayed Pizza pan. Top with chicken mixture
and cheese. Bake in a 425 F. oven for 10-12 minutes. Let stand for 5
minutes. Posted by bobbi744@sojourn.com

Recipe By : Better Homes and Gardens Prize Tested Recipe/R.
Banghart

From: Robertal Banghart <bobbi744@sojoudate: Sat, 12 Oct 1996 14:46:32
~0400

Serves: 3

 

 

 

 

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