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Grilled Asparagus and Chicken Alfredo with Tomatoes & Stuffed Cru

Contributed By: Patricia, MA | See all of Patricia's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
I was sitting at my desk thinking about what to make for dinner, and how I could use up some ingredients that I had on hand. I also had a craving for alfredo sauce, and started thinking about pizza....
1 bag fresh pizza dough (whole wheat a good choice)
4 string cheese (lo fat preferred)
Ragu Alfredo Sauce (I ALWAYS use the lo-fat version)
Fresh mozzerella (part skim)
1 bunch asparagus
3 chicken breast
6-8 plum tomatoes
Crushed fresh garlic
Salt & pepper
Preheat oven to 400. Roll dough onto large round pizza stone. (Pampered Chef, of course!) Cut string cheese in half the long way to make 8 pieces, arrange around edge of dough. Roll edge of dough over cheese, pressing to seal inside of dough. Re stretch dough to edges if needed. Bake at 400 10-15 minutes until lightly golden.

Cut ends off of Asparagus, spray with Pam Spray. Sprinkle with salt & pepper. Grill approx 5 min over med. heat, until grill marks appear. Also, grill chicken thoroughly at same time. Cut grilled chicken & asparagus into bite sized pieces. Cut tomatoes into bite sized pieces.

Remove crust from oven. Use about 2-4 Tablespoons Alfredo Sauce & spread over crust. Add chicken, veggies and crushed garlic. Place sliced mozzerella over top. Add shredded mozzerella if desired.

Bake approx 20-30 minutes until golden & bubbly.

Date Added: 10/14/2009
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