Ingredients
1 sheet frozen puff pastry, thawed1 pound boneless skinless chicken breast, cubed1 medium onion, halved and thinly sliced2 tablespoons olive oil2 cans (14-1/2 ounces each) diced tomatoes, well drained2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and coarsely chopped1 can (2-1/4 ounces) sliced ripe olives, drained3/4 teaspoon dried oregano3/4 cup prepared Alfredo sauce3/4 cup shredded Monterey Jack cheese
Preparation
On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned.
Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat.
Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted.
