Italian Chicken Pita Pockets
By: Julie
Published: Monday, August 23, 2010 - 2:54am

Ingredients




1 pound chicken breasts
4 tablespoons olive oil, divided
salt& pepper to taste
2 teaspoons Italian seasonings
1 zucchini
1 medium onion
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
Pita Bread

Preparation

1 Cut the chicken into nugget sized pieces. 2 Drizzle with 2 tablespoons of olive oil, salt & pepper then add italian seasonings. 3 Toss well to coat then put on a baking sheet. Bake at 350 degrees for 10 minutes. 4 Set aside. 5 While the chicken is cooking grate the zucchini and onion. 6 Cut or shred the spinach. 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. 14 Add the ricotta and mozzarella, stir until well blended and cheese is melted. 15 Serve in pita bread.