4 pita pockets Serves 4.
Whenever I cook chicken for dinner, I always make a couple of extra breasts to use throughout the week. Having the leftover chicken on hand helps keep weeknight dinners simple. One way to use this extra chicken is to make a stuffed pita. Filled with quick sautéed mushrooms and wilted arugula, this pita makes a hearty and delicious meal. To take a look at the recipe, read more.
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
4 pita pockets