White Pizza with Chicken, Pesto and Pine Nuts

Ingredients

• 1 store bought pizza crust
• 1 cup prepared basil pesto
• 1 cup cooked diced chicken
• 1 cup shredded part-skim mozzarella cheese
• 2 tablespoons pine nuts

Directions

Preheat oven to 450 degrees F.

Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.

Pesto Chicken & Vegetable Kebabs

Grill up some wholesome fun with this flavorful recipe

for Pesto Chicken & Vegetable Kebabs.

Marinated in a robust pesto sauce, these skewers of tender chicken pieces and seasoned vegetables make a colorful and appetizing entrée.

Served with a fresh salad, these kebabs are a perfect addition to the summer season.

Preparation Time: 20 mins
Cooking Time: 8 mins
Cooling Time: 1 hr marinating

Servings: 4

1/4 cup BUITONI Refrigerated All Natural Pesto with Basil
Grated lemon peel from 1 lemon
Juice from 1/2 lemon
1/2 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2 pound assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)
4 (10-inch) skewers

COMBINE pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour.

THREAD chicken and vegetables alternately on skewers; discard any remaining marinade.

PREHEAT grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and ground black pepper, if desired.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

Nutritional Information: Calories: 150 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 180 mg Carbohydrates: 4 g Dietary Fiber: 1 g Sugars: 2 g Protein: 16 g