Italian chicken pockets

Yield: 4 Servings

Measure Ingredient
1 pack Italian spaghetti seasoning mix
1 pounds Boneless chicken breasts; skinned
2 tablespoons Vegetable oil
1 cup Green pepper; chopped
⅔ cup Water
2 tablespoons Tomato paste
Pita breads; warmed
Mozzarella or Parmesan; grated

Cut chicken into bite-size pieces. In skillet, heat oil and brown chicken.

Stir in Spaghetti Seasoning, bell pepper, water and tomato paste. Bring to a boil; reduce heat and simmer 1-3 minutes or until thickened, stirring occasionally. Cut each pita bread in half. Fill pockets with chicken mixture and top with grated cheese.

FRENCH'S AD

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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