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Chicken Pita Pockets
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings

Ingredients

Directions

1. Blend salad dressing and dill in a small bowl. Set aside.

2. Cook chicken according to package directions. Dice.

3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.

Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.

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Chicken and Arugula Pita Pockets

Recipe courtesy of Giada De Laurentiis

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