Chicken Pita Pockets with Mushrooms and Arugula
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