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Chicken Flatbread with Tomato Cream Sauce

May 31, 2017

Ingredients:  1 jar Florentine Tomato Cream, 12 oz. boneless chicken breast, 8 oz. fresh mushrooms, 5 oz. baby spinach, 1 small sweet onion, 1/4 cup chopped walnuts, chopped garlic, olive oil, shredded blend of mozzarella and provolone cheeses, flatbread of your choice.

 

1. Cook chicken breasts and dice into one inch cubes.

2. In a large skillet heat two tbsp olive oil and one tbsp chopped garlic on high.  Add sliced mushrooms, walnuts, baby spinach, onion and salt for taste.  Reduce to medium heat for 8 minutes, stirring frequently.

3. Add Florentine Tomato Cream and diced chicken.  Reduce to low heat for 8 minutes, stirring frequently.

4. Top each flatbread with a generous amount of the sauce mixture and cheese.

5. Bake at 350 for 10 minutes or until cheese starts to brown and bubble.

6. Enjoy!

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