Pesto Chicken Alfredo Flatbread

Would you believe this only took me 30 minutes?

I love cooking. I really do. I don't mind spending hours in the kitchen creating something. However, I'm in college. Maybe like you, I don't always have the time to spend. Or maybe you just don't want to. That doesn't mean that you can't still cook something delicious and exciting! The key is using ingredients that do the tough work for you.

The star of this recipe is Trader Joe's Pesto Chicken Breast. This recipe would be good with plain chicken instead of pesto, sure, but the complex, pesto-marinated chicken takes this flatbread to the next level. All you have to do is throw it in a pan, cook it and shred it.

ALFREDO FLATBREAD WITH PESTO CHICKEN

INGREDIENTS

This recipe makes two flatbreads.

• 1 package of TJ's Pesto Chicken Breast

• 1 package of TJ's Pizza Crust

• 1 jar of TJ's Alfredo Pasta Sauce

• TJ's Crimini Mushrooms to taste, thinly sliced

• TJ's Fresh Basil to taste, chiffonade cut

• TJ's Quattro Formaggi to taste

• Fresh garlic, minced

• Cracked black pepper and red pepper flakes, to taste

I topped my flatbread with mushrooms and basil, but get creative!

DIRECTIONS (VIDEO BELOW)

1. Preheat your oven to 425°.

2. Cook Trader Joe's Pesto Chicken Breasts for about 4 minutes on each side. Set aside to cool.

3. Prep your other toppings, like washing and thinly slicing the mushrooms and basil. Shred the chicken once it's cool.

4. It's time to assemble! On a large sheet pan, brush both sides of the crusts with olive oil. Spread a generous layer of the alfredo sauce and top with minced garlic, the shredded Pesto Chicken, mushrooms, basil, cheese, a sprinkle of black pepper and red pepper flakes, or your choice of toppings. Measure with your heart.

5. Bake for around 6 minutes, or until the cheese is melted and lightly toasted.

Enjoy!

(This post was sponsored by Trader Joe's. As always, I only work with brands I truly love, like TJ's! P.S. Trader Joe's, I love you. I'm your biggest fan.)