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Butternut Chicken Pita Pizzas Two Stars

Butternut Chicken Pita Pizzas

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 81 minutes

Ingredients: Add ingredients to List

2 each red bell peppers
1 each (1 1/4 to 1 1/2 lb.) butternut squash
1 tablespoon fresh sage leaves
1/2 teaspoon freshly ground black pepper
2 tablespoons Olive oil, divided
3/4 lb lean ground chicken breast
1 each small yellow onion, minced
2 each Garlic clove, minced
1 (12 oz. 4-pack) pkg whole wheat pita bread
1 1/2 cups Nature's Place Baby arugula
2 ozs Goat cheese, crumbled

directions:

1. Preheat broiler. Line a baking sheet with foil and spray with vegetable cooking spray.
2. Cut peppers in half and place on the pan cut-side down. Broil until skin begins to blister and blacken, about 20 minutes. Transfer to a bowl and cover bowl with a plate. Turn off broiler and preheat oven to 400 degrees.
3. Slice squash in half lengthwise and scoop out the seeds. Place flesh-sidedown on the same baking sheet used for the peppers. Bake until flesh is very tender, about 45 to 50 minutes. Turn squash over and let rest cut-side-up until cool enough to handle, about 10 minutes. Scoop flesh into a food processor. Add sage and black pepper and puree until smooth.
4. While squash cooks, heat 1 tablespoon of the oil in a large skillet over medium heat. Add chicken, onion, and garlic and cook until chicken is no longer pink, about 5 minutes. Set aside.
5. Peel and discard the blackened skin from the peppers. Cut peppers into long strips and set aside.
6. Remove foil from the baking sheet used to cook the squash. Brush pitas with remaining 1 tablespoon oil, place on baking sheet, and cook until crisp and lightly browned, about 6 minutes.
7. Remove pitas from oven and turn on the broiler. Spread butternut puree over the entire surface of each pita. Top each with an equal amount of arugula, peppers, chicken mixture, and goat cheese. Broil for 1 minute, or until cheese has softened. Be careful not to burn the pitas. Slice each pita pizza into 4 quarters and serve.
Source: Hannaford fresh Magazine, November - December 2011

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Quantity Ingredients  
2 each red bell peppers  
1 each (1 1/4 to 1 1/2 lb.) butternut squash  
1 tablespoon fresh sage leaves  
1/2 teaspoon freshly ground black pepper  
2 tablespoons Olive oil, divided  
3/4 lb lean ground chicken breast  
1 each small yellow onion, minced  
2 each Garlic clove, minced  
1 (12 oz. 4-pack) pkg whole wheat pita bread  
1 1/2 cups Nature's Place Baby arugula  
2 ozs Goat cheese, crumbled  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 530 kcal (26%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 5 g (22%)
Cholesterol 65 mg (21%)
Sodium 780 mg (32%)
Total Carbohydrates 70 g (23%)
Dietary Fiber 11 g (44%)
Protein 32 g (53%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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