Sun-Dried Tomato Chicken Pita Pockets

In college, there was a pita restaurant by campus, and it was one of my regulars my freshman year. I had forgotten all about it until I randomly came across some packaged pita pocket bread at the grocery. Ding ding ding…inspiration found! This pita pocket is healthy, easy, and perfect for nearly any occasion. They would even be super cute in mini pita pockets for a big gathering!

With LOVE from Texas,
The Pint-Sized Mayo

Sun-Dried Tomato Chicken Pita Pockets

2-4 Servings

Ingredients:

• 1/2 tablespoon sun dried tomatoes, chopped*
• 1 garlic clove, minced
• 3/4 tablespoon sun dried tomato oil*
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon freshly ground black pepper
• 2 cups cooked chicken breast, diced**
• 1 small roma tomato, diced
• 1/4 cup asiago cheese, diced (I used rosemary asiago.)
• 1/4 cup fresh basil, thinly sliced
• 2 (6 inches) pita bread pockets, cut in half (You can normally find these at the grocery store already pre-cut by the deli or in the bread aisle.)
• 1 cup baby spinach

*Buy the sun-dried tomatoes that are packed in olive oil.
**I had left over rotisserie chicken. You can also choose to boil or pan fry the breasts.

Directions:

In a large bowl, add the sun dried tomatoes, garlic, balsamic vinegar, sun dried tomato oil, and pepper. Whisk together until blended well.

Add in the chicken, tomato, asiago cheese, and basil. Toss to coat the ingredients in the sun dried tomato vinaigrette.

Take each each pita half, line with baby spinach, and divide the chicken mixture evenly among the halves.

Serve one half per person or two per person if y’all are super hungry!!

Enjoy!!

“Even in the old days, we’d make an effort. When I’d go out to score on Eighth Avenue, I’d get my junk and a choc0late doughnut. But I’d always also pick up one of those pita-pocket health food sandwiches. You know, something really good for me.” – Aerosmith

Italian Pasta Salad

Italian Pasta Salad…is probably my favorite pasta salad. This variation does not include any meat, but it is yummy none-the-less. It travels well and is a great snack substitute for greasy potato chips. This recipe is easily multiplied if you need it for a larger crowd.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Pasta Salad

4-6 Servings

Ingredients:

• 8 ounces (dried) pasta (cooked according to package directions)
• 1/2 pint grape tomatoes, halved
• 1/4 jar (6 ounces) hot marinated artichoke hearts, chopped plus 2 tablespoons of the marinade
• 2 sun-dried tomatoes, chopped
• 2 ounces Asiago cheese, cubed
• 2 tablespoons capers (it’s ok to include some of the liquid)
• 1 ounce kalamata olives, sliced
• 1 ounce green olives, sliced
• 1/2 cup Italian salad dressing (used Newmann’s Own)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon dried oregano

Directions:

Cook pasta according to package directions until al dente. Strain and set aside to cool, tossing frequently to prevent sticking.

Put the tomatoes, artichokes with marinade, sun-dried tomatoes, cheese, capers, and black and green olives into a medium bowl and toss to combine. In a large bowl, whisk the salad dressing, balsamic vinegar, and spices together.

Once the pasta is completely cooled, add it to the dressing mixture and toss it together until well coated. Fold in the other ingredients from the medium bowl until well distributed.

Taste and adjust seasonings to your taste. Serve immediately or cover and store in the refrigerator for later.

Enjoy!!

“Life is a combination of magic and pasta.” – Federico Fellini