| 6 | oz | Marinated artichoke hearts |
| 2 | md | Zucchini or yellow summer squash; sliced thin |
| 1 | sm | Red bell pepper; chopped |
| 1 | tb | Olive oil |
| 1 1/2 | c | Sliced fresh mushrooms |
| 2 | | Green onions; sliced |
| 1 | lb | Skinless boneless chicken breast; cubed |
| 2 | | Plum tomatoes; sliced |
| 2 1/4 | oz | Sliced pitted ripe olives |
| 3 | tb | White wine vinegar |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Seasoned salt |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1 | tb | Cornstarch; mixed with |
| 1 | tb | Cool water |
| 1 | lg | Boboli shell or thin Bobli shell; 12-16 oz. each |
| 1 1/2 | c | Shredded Monterey Jack cheese |
| 1/4 | c | Grated Parmesan cheese |
