Italian Chicken Flatbread

Ingredients:

• 2 tablespoons green, yellow, and red peppers, diced
• 6 multigrain flatbread
• 1 pound Frozen spinach, chopped
• 1 teaspoon butter buds, reconstituted
• 2 teaspoons all-purpose flour
• 1/16 teaspoon ground nutmeg
• 4 1/2 ounces skim milk
• 1/16 teaspoon black pepper
• 3 ounces light mozzarella cheese, shredded
• 9 ounces fully cooked chicken, diced

Directions:

1. To prepare alfredo sauce thaw spinach and press out residual water. Reconstitute butter buds according to package directions. Heat to hot but not boiling; whisk in flour, stirring until smooth. Slowly add milk and stir until thickened.

Add nutmeg and pepper. Fold in spinach and cheese.

2. Add peppers to pan and steam for 3 minutes.
3. For each flatbread, add 1 tablespoon of alfredo sauce mixture, 1.5 oz. chicken, and top with 1 tablespoon of peppers.
4. Sprinkle 1 oz. mozzarella cheese on top of the flatbread.
5. Place in oven at 350° for about 5 minutes to crisp the flat bread and melt cheese.
6. Serve on sheet pan.