Easy Tandoori Chicken Pizza

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.

INGRIDIENT

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

DIRECTION

Step: 1

Heat oven to 350 degrees F.

Step: 2

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

Step: 3

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

Step: 4

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

Step: 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.

NUTRITION FACT

Per Serving: 401 calories; protein 25.1g; carbohydrates 46.7g; fat 13.8g; cholesterol 73.6mg; sodium 1106.4mg.

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