Chicken Sausage Pita Pockets

• 6 teaspoons olive oil, divided
• 1 package (12 ounces) fully cooked roasted garlic chicken sausage links
• flavor of your choice, sliced
• 1 cup sliced fresh mushrooms
• 1 small onion, halved and sliced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 3 tablespoons chopped fresh basil
• 8 whole wheat pita pocket halves, warmed
• Sliced tomato and plain Greek yogurt, optional

1. In a
2. , heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
3. In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan.
4. Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

olive oil, garlic, your choice, mushrooms, onion, zucchini, fresh basil, pocket, tomato

Taken from www.tasteofhome.com/recipes/chicken-sausage-pita-pockets/ (may not work)