Easy Tandoori Chicken Pizza

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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 401 Calories

Ingredients

• 2 tablespoons tomato paste
• 1 teaspoon oil
• 2 tablespoons coarsely chopped fresh cilantro
• 1 tablespoon tandoori paste
• ½ pound boneless, skinless chicken breasts, cut into thin strips
• 3 tablespoons sweet chili sauce
• 1 (250 g) package naan breads (2 breads per 250g package)
• ½ cup thinly sliced red onions
• 1 cup tightly packed baby arugula

Recipe Instructions

Step 1

Heat oven to 350 degrees F.

Step 2

Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min.

Step 3

Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked.

Step 4

Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack.

Step 5

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.