1/2 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup red bell pepper, thinly sliced
1/2 cup mushrooms, thinly sliced
1/2 cup red onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1 cup fresh spinach leaves, rinsed and torn
6 mini whole wheat pita breads
1/2 cup part-skim mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese

Preheat oven to 375 degrees F. Spray medium nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and brown about 6 minutes or until no longer pink in the center. Remove chicken and set aside. Spray skillet with cooking spray again and add bell pepper, mushrooms, onion, garlic, basil and oregano. Cook and stir over medium heat until vegetables are crisp-tender (about 5 minutes). Return chicken to skillet and mix all ingredients together.

Place spinach leaves on top of pita breads. Spoon chicken and vegetable mixture evenly over the spinach topped pitas. Sprkinle with mozzarella and Parmesan cheese and bake uncovered for about 7/10 minutes or until cheese is melted.

Makes 6 servings
Serving Size: 2 pita halves (approx. 2 ounces chicken and 4 ounces vegetables