Italian Chicken Pockets

3/4 pound boneless skinless chicken breasts cut into cubes
2 tablespoons CARAPELLI® light olive oil
1 cup spaghetti sauce
1 HORMEL® Sliced Pepperoni (3.5-ounce) package
1 cup chopped green bell pepper
1 cup sliced fresh mushrooms
6 pita pocket bread halves warmed
6 tablespoons grated Parmesan cheese

In skillet, cook chicken in oil 4 to 5 minutes or until chicken is no longer pink. Stir in spaghetti sauce, pepperoni, bell pepper, and mushrooms. Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stirring occasionally. Fill pita bread halves with meat mixture. Top with cheese.

Servings: 6
Nutrition (per serving): 378 Calories, 18 Grams Fat, 28 Grams Protein, 66 Milligrams Cholesterol, 25 Grams Carbohydrates, 871 Milligrams Sodium

Source: Hormel Foods