Italian Chicken, Spinach, and Garlic Cream Flatbread

2 tablespoons olive oil
3 cloves garlic, minced
12 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
2 teaspoons red pepper flakes
2 teaspoons dried oregano
2 medium-sized flatbreads
12 ounce vegan alfredo sauce
3 cups baby spinach
2 teaspoons fresh thyme, chopped
6 slices vegan smoked provolone cheese
To taste, salt and pepper
* Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Step 1.

Heat a medium skillet over medium heat. Add 2 tablespoons of olive oil and minced garlic. Cook until fragrant and garlic is slightly browned. With a slotted spoon, remove garlic, but leave the oil in a pan and set aside.
Step 2.

Return skillet with garlic oil to the stove, and place on medium heat. Add Hungry Planet Chicken™, red pepper flakes, and oregano to the skillet, and break up into medium-sized pieces. Cook sausage until lightly browned and the temperature reaches 165℉, about 5 to 6 minutes. Remove crumbles from the skillet and set them aside.
Step 3.

Once the garlic is cool, roughly chop it and add it to the vegan alfredo sauce.
Step 4.

Preheat oven to 400℉. Lay flatbreads onto a lightly oiled baking sheet. Spoon equal portions of vegan alfredo, chicken mixture, and spinach. Sprinkle top with freshly chopped thyme, and finish with slices of smoked provolone cheese or your favorite vegan pizza cheese.
Step 5.

Place flatbreads on center rack in oven and bake for 15 to 18 minutes, or until cheese is melted and flatbread crust is crispy and golden brown. Season with salt and pepper to taste and serve.