Italian Chicken Pita Pockets
Ingredients
1 pound chicken breasts
4 tablespoons olive oil, divided
2 teaspoons Italian seasonings
1 zucchini
2 cloves garlic, minced or pressed
1 10 really big handful of spinach or 1 oz pkg frozen
28 ounces jar marinara sauce
8 ounces low fat ricotta cheese
1 cup mozzarella
Preparation
1
Cut the chicken into nugget sized pieces.
2
Drizzle with 2 tablespoons of olive oil, salt & pepper then add italian seasonings.
4
Set aside.
5
While the chicken is cooking grate the zucchini and onion.
7
In a large saucepan, heat 2 tablespoons of olive oil.
8
Add the zucchini and onion.
9
Cook for about 3 – 4 minutes until semi-tender.
10
Add the spinach and garlic.
11
Continue cooking for about another 3 – 4 minutes until the spinach has cooked down and all the veggies are tender.
12
Add the marinara sauce and begin heating through.
13
Shred or pull chicken apart and add to the marinara.
.
Yield:
8.0 Sandwiches
Added:
Monday, August 23, 2010 - 2:54am
