epicureantease

Have you ever felt so far behind that you do the bare minimum to get thru the week? I’ve been so busy and on the go lately that I’ve neglected doing a true grocery shopping trip, resulting in multiple trips to the store throughout the week to pick up a few items here and there, often forgetting something, requiring another trip… spending more money than necessary because I’ve been unorganized and at times, mentally overwhelmed.

I’m happy to say that I had the day off yesterday and I got caught up! Although exhausted as I spent most the afternoon in the kitchen,  I ended my evening last night feeling prepared for the week ahead.  Or maybe the glass of wine relaxed me enough that I just didn’t care! 😉  One of my goals was to have something easy and delicious for this weeks lunches. I thumbed thru my new Weeknights with Giada cookbook and ran across Chicken and Arugula Pita Pockets. PERFECT! Not only did it sound incredibly yummy, but I could utilize the arugula that I picked up for the dinner  (Chicken Milanese with Arugula Salad – recipe coming soon! :)) I was preparing.  I love when I find multiple uses for produce!

This recipe was absolutely mouth-watering delicious! Paired with a frosty cold root beer and I’m a happy girl! 🙂

Chicken and Arugula Pita Pockets!

Chicken and Arugula Pita Pockets
Courtesy ~ Weeknights with Giada
(serves 2 to 4)

2 whole wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon grated lemon zest
1/2 cup Arugula Pesto (recipe below – I used the whole cup)
2 store-bought rotisserie chicken breasts, cut into 1/4-inch pieces (about 2 cups)*
8 cherry tomatoes, quartered
1 packed cup (1 ounce) arugula

Preheat oven to 300 degrees

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes, until warmed.

In a large bowl, combine the mayonnaise, lemon zest and pesto. Stir in the diced chicken.

Fill each pita half with the chicken mixture. Top each with some tomatoes and 1/4 cup arugula and serve.

Arugula Pesto
Courtesy ~ Weeknights with Giada
(makes 1 cup)

2 packed cups (2 ounces) arugula
1 garlic clove, peeled and halved (I used 3 cloves! :))
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil and process until well blended. Transfer to a large bowl and stir in Parmesan cheese, salt and pepper.