Overstuffed Chicken Pita with Mushrooms and Wilted Arugula   From Every Day with Rachael Ray November-December 2005 FOUR SERVINGS Prep Time: 15 min Cook Time: 15 min 4 pita pockets 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 8 ounces sliced cremini mushrooms (2 cups) 8 ounces sliced white mushrooms (2 cups) 2 bunches of baby arugula (or baby spinach) Salt and freshly ground pepper 2 cups chicken meat torn into bite-size pieces from 1 small rotisserie chicken (include some skin if you like) 1. Trim a narrow strip off one end of each pita and open the pitas with your fingers. 2. In a large nonstick skillet, heat the olive oil and butter over medium-high heat until the butter stops foaming. Add the cremini mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Push the cremini to the side of the skillet and add the white mushrooms. Cook, stirring occasionally, until the white mushrooms begin to brown, about 5 minutes. 3. Stir in the arugula and heat until just wilted; season the mixture with salt and pepper to taste and remove from the heat. Mix in the chicken and spoon the filling into the pitas. Serve warm.

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