1 pound chicken breast, cubed
1/2 cup Italian dressing
2 Tablespoons olive oil
1/2 cup diced onions
4- 6 oz. sliced pepperoni, cut in half
3 medium mushrooms, sliced
1 green pepper diced
1 1/2 cups spaghetti sauce
1/2 cup Parmesan cheese
shredded Mozzarella cheese (optional)
pita pocket bread
Marinate the chicken cubes in the Italian dressing for at least 2 hours. Drain off the dressing. Heat oil in a skillet on medium high heat. Add chicken and cook until browned.
Heat until everything is hot and the veggies are tender.
Serve in half of a pita.
The trick is to not overfill them!
*I did not use the green pepper. I added the Mozzarella cheese to the recipe afterwards because it would be a great addition. I marinated the chicken in creamy balsamic dressing this time.
Thank Amy for another great recipe!!