DH & I used a free Olive Garden gift card for a mini-date a few weeks ago, and just went for appetizers and dessert. As much as we love their entrees, we love their appetizers even more. On a lark, we decided to order the Chicken Margarita Flatbread - and it was amazing.
Then this past week, we had a good ol' time with the $3 off bakery bread coupon from Jewel and I grabbed 2-3 flatbread pizza crusts that I'm eager to work with. Since DH was craving a roasted chicken and happened to have one on hand, I'm roasting a chicken for tonight's dinner and the leftover white meat (DH & I are dark meat fans through and through) will be perfect on top this lovely recipe.
Since fresh herbs tend to be rather expense here, I'll substitute in dried basil for fresh, but this recipe looks like a great treat for far less than the $7.95 the Olive Garden charges!
1 flatbread pizza crust ($.49 after coupon!)
1 C. chicken breast strips ($.55)
2/3 C. alfredo sauce (light (free after coupons)
1 T. basil ($.10)
14 oz. can Italian-style diced tomatoes, drained ($.29 after coupons)
2/3 C. reduced fat mozzarella cheese ($.79)
1 medium red bell pepper, julienned (free after coupon)
1/4 C. parmesan, if desired ($.35)
Spread the alfredo sauce evenly on flatbread crust. Dust with basil, sprinkle with cheese. Thoroughly drain the diced tomatoes, top flatbread with chicken, bell pepper, and diced tomato. Top with parmesan.
Bake at 400 for 8-10 minutes, or until cheese is melted and crush is lightly golden.
Cut into wedges and serve.
Yields = 16 wedges
Cost: $2.57
Cost per wedge: $.16
Servings: 4 (appetizer-style), 2 (entree)
Want a simple variation? Go meatless by removing the chicken. Top with sliced pepperoni or Italian-style chicken sausage, swap out marinara or pesto for alfredo, or add on your favorite veggies.
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