DIRECTIONS

On a lightly floured surface, roll out pastry into a 15-in. x 10-in. x 1-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-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. Yield: 6-8 servings.