Chicken and Arugula Pita

Recently I started watching more of Giada’s food shows on the Food Network and this recipe instantly caught my eye. I liked the idea of using arugula as it gives a spicier flair to your dish and adding it to chicken for a great sandwich sounded perfect. This was quick to make up for lunch one afternoon and will definitely be made many more times!

ENJOY!

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Ingredients:
2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
8 cherry tomatoes, quartered
1 cup arugula

Directions:
Preheat the oven to 300 degrees F.
Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Arugula Pesto:
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

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2 Comments on “Chicken and Arugula Pita”

  1. Joelen says:

    This and your recent recipes all look wonderful! I’ve been on a slight commenting hiatus with my busy schedule lately… but it’s great to catch up and see what’s cooking in your kitchen!

  2. Jessica says:

    What a beautiful picture! It sounds delicious!


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