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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) Ingredients:
1 medium red onion, sliced |
1 cup julienned carrots |
1 cup chopped fresh broccoli |
1 cup fresh snow peas |
2 tablespoons olive oil |
1/2 teaspoon minced garlic |
1 cup cubed cooked chicken |
1 jar (7 ounces) roasted sweet red peppers, drained and chopped |
1/4 cup white wine or chicken broth |
1/2 teaspoon dried oregano |
1/2 teaspoon cayenne pepper |
10 pita pocket halves |
1/3 cup shredded part-skim mozzarella cheese |
1/3 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer.
2. Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses. Yield: 5 servings.
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