More Great Recipes: Poultry

Chicken Pita Pockets with Mushrooms and Arugula


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Serves | Prep Time | Cook Time

Ingredients

4 pita pockets
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
8 ounces sliced cremini mushrooms (2 cups)
8 ounces sliced white mushrooms (2 cups)
2 bunches of baby arugula (or baby spinach)
Salt and freshly ground pepper
2 cups chicken meat torn into bite-size pieces from 1 small rotisserie chicken or leftover chicken


Trim a narrow strip off one end of each pita and open the pitas with your fingers.


In a large nonstick skillet, heat the olive oil and butter over medium-high heat until the butter stops foaming.


Add the cremini mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Push the cremini to the side of the skillet and add the white mushrooms. Cook, stirring occasionally, until the white mushrooms begin to brown, about 5 minutes.


Stir in the arugula and heat until just wilted; season the mixture with salt and pepper to taste and remove from the heat.


Mix in the chicken and spoon the filling into the pitas. Serve warm


Pairs Well With


Notes

A dash of local for every season
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