Monday, June 7, 2010

Meal in Minutes Monday: Spinach Chicken Alfredo Pizza

This is one of our family favorites... and it's SO easy! Plus, as a bonus, it's pretty healthy for you, especially if you use low-fat alfredo sauce and a whole wheat crust. Enjoy!

Spinach Chicken Alfredo Pizza


1 large (roughly 8 oz) chicken breast
Cooking spray (or equivalent oil)
1 - 12" Italian Style Pizza Crust (Boboli works just fine, if you can find a good whole wheat crust, even better)
1 - 10 oz. package frozen Spinach, thawed, squeezed dry, and chopped finely
2 tsp. lemon juice
2 cloves garlic, peeled
1/4 tsp. black pepper
1/2 cup Alfredo Sauce (we use the full-fat, but if you like the light, it'll make the recipe even better for you)
8 oz. skim shredded Mozzarella cheese (use more or less depending on your diet)
1/2 tsp. red pepper flakes


Heat up a skillet coated with cooking spray, cook the chicken breast until done all the way through. Using two forks, shred the chicken.

Preheat the oven 450°.

Slice the garlic cloves in half, rub them over the pizza crust. Then mince the garlic finely.

Combine spinach, lemon juice, minced garlic, shredded chicken, and pepper in a bowl. Toss to combine.

Spread alfredo sauce evenly over crust, top with spinach mixture (making sure to pull apart any large clumps of spinach). Sprinkle evenly with cheese and red pepper flakes. Bake at 450° for 12 minutes, or until crust is brown and cheese is bubbly.

Cut into 6 wedges. Serving size 1 wedge (which, we normally don't stick to because it's SO yummy, so we have to budget the extra calories).

This is a recipe adapted from Cooking Light, photo from Cooking Light and borrowed from

Nutritional Info
  • Fat: 17.9g
  • Carbohydrates: 32.8g
  • Calories: 387.1
  • Protein: 26.9g
Number of Servings: 6


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