Easy Tandoori Chicken Pizza recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1106.4 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken, toss to coat. Refrigerate 30 min.

  3. Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture, cook and stir 5 min. or until chicken is cooked.

  4. Combine chili sauce and tomato paste, spread onto bread. Top with onions and chicken, place directly on oven rack.

  5. 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.

Recipe Yield

4 servings

Recipe Note

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.

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