Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Chicken Pesto Pizza ReciMeal
ReciMeals are designed to be complete meals
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


ReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. Aromatic basil pesto makes a perfect flavor partner for chicken, delicately browned with onion and garlic. Lean, yet protein-rich, canned chicken is a versatile and convenient ingredient to keep on your pantry shelf for all kinds of quick-to-fix meals.

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes


Heat oven to 400°F. 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.

Servings: 5

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

Preparation Time: 10 minutes Serves: 5
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
This recipe has been viewed