Tuesday, 10 February 2015

Chicken Alfredo Garlic Bread Pizza

  • 2 Tablespoons Butter
  • 1 clove Garlic, Minced
  • ½ cups Half And Half, Regular Or Fat Free
  • 1 cup Grated Parmesan Cheese
  • 1 pinch Parsley Flakes
  • 1 pinch Freshly Cracked Black Pepper
  • Salt To Taste
  • 1 loaf Italian Bread
  • ½ cups Butter, Room Temperature
  • 2 teaspoons Garlic Powder
  • ½ teaspoons Parsley Flakes
  • 1-½ cup Cooked Chicken Shredded
  • 2 cups Cooked Broccoli Florets (a Steamable Bag Works Great)
  • 3 cups Shredded Mozzarella Cheese
For the Alfredo sauce:
  1. Melt butter in a medium saucepan over medium heat. Then add garlic and cook for about one minute longer. Gradually stir in half-and-half followed by Parmesan cheese and continue stirring until blended and sauce thickens.
  2. Reduce heat to a simmer, stirring occasionally until heated through.
  3. Remove from heat. Stir in parsley flakes, pepper and salt.
For the pizza:
  1. Preheat oven to 375 F. Line a large baking sheet with aluminum foil and set aside. Slice Italian bread in half lengthwise. Put the bread halves onto the sheet, cut side up.
  2. In a medium bowl mix butter, garlic powder and parsley flakes until blended. Generously spread over bread.
  3. In a medium bowl toss chicken with prepared Alfredo sauce. Spread evenly over the Italian bread slices. Top with broccoli then sprinkle with cheese.
  4. Bake for 15-18 minutes until cheese is melted. Cut into desired slices and serve.
Note: Leftover chicken, store bought rotisserie chicken works great for this recipe.

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