Italian Chicken Pockets

• 34 lb chicken breast, cubed
• 2 tablespoons vegetable oil
• 1 cup fresh mushrooms, sliced
• 1 cup spaghetti sauce
• 1 medium green pepper, chopped
• 1 (8 ounce) package pepperoni
• pita bread, halved and warmed
• parmesan cheese (optional)

1. In large skillet, saute chicen in oil until no longer pink.
2. Add green pepper and mushroom;cook until tender.
3. Stir in pepperoni;heat through.
4. Drain.
5. Stir in sauce and heat through.
6. Spoon into pita bread halves.
7. Sprinkle with parmesan cheese if desired.

chicken breast, vegetable oil, fresh mushrooms, spaghetti sauce, green pepper, pepperoni, pita bread, parmesan cheese

Taken from www.food.com/recipe/italian-chicken-pockets-295940 (may not work)