Ingredients
- 2 zucchini
- 1 bell pepper (red chopped)
- 1 boboli shell
- 1 pound chicken breast cubed (skinless boneless)
- 1 1/2 cups monterey jack cheese (shredded)
- 6 ounce artichoke hearts (marinated)
- 1 1/2 cups mushrooms (sliced fresh)
- 2 1/4 ounce pitted ripe olives (sliced)
- 3 tablespoons wine vinegar (white)
- 1/4 cup parmesan cheese (grated)
- 1 tablespoon cool water
- 1 tablespoon olive oil
- 1 tablespoon cornstarch mixed with
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon oregano (dried)
- 1/2 teaspoon basil (dried)
- 2 slices tomatoes (plum sliced)
- 2 slices green onions (sliced)
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.
