Chicken Pita Pockets with Mushrooms and Arugula


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Why I Love This Recipe


Ingredients You'll Need

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


Directions

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


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