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
1 13/100 ounces light mozzarella cheese, shredded
9 ounces fully cooked chicken, diced
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.
Add peppers to pan and steam for 3 minutes.
For each flatbread, add 1 tablespoon of alfredo sauce mixture, 1.5 oz. chicken, and top with 1 tablespoon of peppers.
Sprinkle 1 oz. mozzarella cheese on top of the flatbread.
Place in oven at 350° for about 5 minutes to crisp the flat bread and melt cheese.
Serve on sheet pan.