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,


Chicken Pita with Mushrooms and Arugula

Chicken Pita with Mushrooms and Arugula


  1. 4 pita pockets
  2. 1 tablespoon extra-virgin olive oil
  3. 1 tablespoon unsalted butter
  4. 8 ounces sliced cremini mushrooms (2 cups)
  5. 8 ounces sliced white mushrooms (2 cups)
  6. 2 bunches of baby arugula (or baby spinach)
  7. Salt and freshly ground pepper
  8. 2 cups chicken meat torn into bite-size pieces from 1 small rotisserie chicken or leftover chicken


  1. Trim a narrow strip off one end of each pita and open the pitas with your fingers.
  2. In a large nonstick skillet, heat the olive oil and butter over medium-high heat until the butter stops foaming.
  3. 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.
  4. Stir in the arugula and heat until just wilted; season the mixture with salt and pepper to taste and remove from the heat.
  5. Mix in the chicken and spoon the filling into the pitas. Serve warm.

Serves 4.

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