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.
Heat oven to 350 degrees F.
Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min.
Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked.
Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack.
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.
Per Serving: 401 calories; protein 25.1g; carbohydrates 46.7g; fat 13.8g; cholesterol 73.6mg; sodium 1106.4mg.