Chicken Sausage Pita Pockets Recipe

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Chicken Sausage Pita Pockets Recipe
Chicken Sausage Pita Pockets Recipe photo by Taste of Home
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Chicken Sausage Pita Pockets Recipe

Read Reviews
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Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. —Christina Price, Pittsburgh, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 teaspoons olive oil, divided
  • 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced
  • 1 cup sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 3 tablespoons chopped fresh basil
  • 8 whole wheat pita pocket halves, warmed
  • Sliced tomato and plain Greek yogurt, optional

Directions

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan.
Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt. Yield: 4 servings.
Originally published as Chicken Sausage Pita Pockets in Simple & Delicious June/July 2016

Nutritional Facts

2 filled pita halves (calculated without tomato and yogurt): 376 calories, 16g fat (3g saturated fat), 70mg cholesterol, 736mg sodium, 39g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

  • 6 teaspoons olive oil, divided
  • 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced
  • 1 cup sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 3 tablespoons chopped fresh basil
  • 8 whole wheat pita pocket halves, warmed
  • Sliced tomato and plain Greek yogurt, optional
  1. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
  2. In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan.
  3. Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt. Yield: 4 servings.
Originally published as Chicken Sausage Pita Pockets in Simple & Delicious June/July 2016

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Reviews forChicken Sausage Pita Pockets

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MY REVIEW
curlylis85 User ID: 3166950 250057
Reviewed Jul. 4, 2016

"These are a great easy weeknight dinner! My 7-year-old gobbled them down and asked for seconds, which is great for something with vegetables and whole grains. We used chicken and apple sausage because it was what I had on hand."

MY REVIEW
Grammy Debbie User ID: 30612 249416
Reviewed Jun. 14, 2016

"Delicious, quick and easy--everything I look for in a nutritious weekday evening meal. We had our pita pickets with fresh corn on the cob on the side and felt like we'd had a summer garden feast. Excellent recipe. The only thing I added was a little seasoning salt."

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