EASY TANDOORI CHICKEN PIZZA

Easy Tandoori Chicken Pizza image

Chicken strips coated in a creamy tandoori sauce and quickly pan-fried are a zesty topping for these flatbread pizzas with red onions, more creamy topping, and fresh arugula and cilantro.

Provided by Philadelphia Cooking Creme

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 1h12m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

1 (270 g) tub PHILADELPHIA Savoury Garlic Cooking Creme Cream Cheese Product, divided
1 tablespoon tandoori paste
½ pound boneless, skinless chicken breasts, cut into thin strips
1 teaspoon oil
3 tablespoons sweet chili sauce
2 tablespoons tomato paste
1 (250 g) package naan breads (2 breads per 250g package)
½ cup thinly sliced red onions
1 cup tightly packed baby arugula
2 tablespoons coarsely chopped fresh cilantro

Steps:

Heat oven to 350 degrees F.
Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min.
Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked.
Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack.
Bake 8 to 10 min. or until pizzas start to brown around edges. Top with spoonfuls of remaining Cooking Creme; bake 2 min. or until heated through. Top with arugula and cilantro. Cut in half.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 46.7 g, Cholesterol 73.6 mg, Fat 13.8 g, Fiber 7 g, Protein 25.1 g, SaturatedFat 6 g, Sodium 1106.4 mg, Sugar 7.5 g