Spaghetti squash chicken pizza with and red pepper Alfredo sauce



(Spaghetti squash crust slightly adapted from Sandy’s Kitchen )

(Makes 1 serving)

Each serving provides
1 lean
3 greens
2 1/2 condiments

pizza crust recipe
(1 serving- 1 condiment, 2 greens, 1/4 lean)
1 cup cooked spaghetti squash ( make sure to squeeze out as much water as possible after it is cooled off)
2 tablespoons egg beaters
1/4 cup reduced fat shredded mix cheese
1/2 teaspoon McCormick  sundried tomato basil seasoning
      mix all together. Spray a parchment paper on a cookie sheet with pam or non stick spray.
form a pizza round as thin as possible but no holes. It will be about 12 inches. bake @ 350 for about 25 minutes; flip and cook another 10 minutes.

red pepper alfredo sauce recipe ( 2 servings - 3 condiments, 1 green)
1/4 cup Classico lite alfredo white sauce
1/2 cup roasted red pepper
blend in a blender to how mixed you want it. you will have enough sauce for 2 pizzas

after you make the crust top with 1/2 cup red roasted pepper alfredo sauce
1/4 cup reduced fat mixed shredded cheese. 3 oz. cooked chicken

cook for another 15 minutes. remove from oven
top with a little chopped fresh basil
enjoy




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