Ingredients: Nonstick cooking spray 1/2 pound chicken breasts without skin
boneless, cut into :
1/2 inch cubes 1/2 cup red bell peppers
thinly sliced 1/2 cup mushrooms :
thinly sliced 1/2 cup red onion
thinly sliced, (about 1 small) 2 cloves garlic :
minced 1 teaspoon basil
dried 1/2 teaspoon oregano :
leaves, dried 1 cup spinach
leaves, torn fresh 6 each whole wheat pita bread :
(1 oz.) each 1/2 cup low fat mozzarella cheese -- shredded (2 oz.) 1 tablespoon Parmesan cheese Direction: Preheat oven to 375 Deg. F. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 6 minutes or until browned and no long pink in center. Remove chicken from skillet. Spray same nonstick skillet again with cooking spray; add bell peppers, mushrooms, onion, garlic, basil and oregano. Cook and stir over medium heat 5 to 7 minutes or until vegetables are crisp-tender. Return chicken to skillet; stir well. Place spinach on top of pita breads. Divide chicken and vegetable mixture evenly; spoon over spinach. Sprinkle evenly with mozzarella and Parmesan cheese. Bake, uncovered, 7 to 10 minutes or until cheese is melted. Makes 6 Servings. Calories 158 Diabetic Choices: 1 Starch 2 Protein 1/2 Vegetable Fat 3 g, Dietary Fibre 4 g