- 1 12-ounce package whole wheat English muffins (6 muffins)
- 1 medium orange bell pepper, cut into ¼-inch dice (1½ cups)
- 1 tablespoon canola oil
- 12 ounces boneless, skinless chicken breast halves, cut into ½-inch dice
- ½ cup pasta sauce
- 1 tablespoon Buffalo sauce
- 1 tablespoon blue cheese dressing
- 1½ cups shredded part-skim mozzarella cheese
- Preheat the oven to 400°F. Slice the English muffins in half and place on a large baking sheet. Toast in the oven for about 5 minutes. Remove and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes.
- Add the chicken and cook until no longer pink, 3 to 4 minutes. Stir in the pasta sauce, Buffalo sauce, and blue cheese dressing and mix well.
- To assemble the pizzas, top each muffin half evenly with the chicken mixture, and sprinkle evenly with the cheese. Bake until the cheese melts, about 5 minutes.