![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Tonight's Dinner: Peppery Artichoke Pitas
Apr. 29th, 2010 06:27 pmPeppery Artichoke Pitas
These are my husband's favorite dinner - if I don't make them once a week, he complains I'm not making them often enough. Fortunately, it's pretty easy to keep the ingredients on hand all the time. The original recipe was vegetarian - but my husband thinks he needs meat at every meal. <grins> I've added other veggies in the past with great success - sliced fresh mushrooms, diced or sliced red bell pepper, sliced red onion, etc.
Sometimes we serve these all by themselves - there's protein, veggies, and bread. Sometimes with a pasta salad, coleslaw, or chips on the side. What would you serve them with?
Prep: 5 minutes
Cook: 30-45 minutes if cooking the chicken, otherwise none
Servings: 4
Ingredients
Directions
If you're using chicken and it's not already cooked, put your chicken breasts in a saucepan with enough water to cover. Add the bouillon, garlic powder, and Spike. Bring to a boil, reduce heat to a high simmer, and cook until chicken is done in the middle and tender enough to shred easily.
Remove chicken from water and either dice or shred the chicken. In a large bowl, toss chicken with remaining ingredients except pitas. Taste and adjust salt, pepper, and salad dressing.
Cut the top 1 to 1-1/2 inches off one of the pita rounds. Very gently open the pocket of bread. Dice the piece of pita you cut off. Spoon the salad into the pita, filling about halfway. Put in the diced pita pieces, then fill the rest of the way with salad. Repeat with each pita.
These are my husband's favorite dinner - if I don't make them once a week, he complains I'm not making them often enough. Fortunately, it's pretty easy to keep the ingredients on hand all the time. The original recipe was vegetarian - but my husband thinks he needs meat at every meal. <grins> I've added other veggies in the past with great success - sliced fresh mushrooms, diced or sliced red bell pepper, sliced red onion, etc.
Sometimes we serve these all by themselves - there's protein, veggies, and bread. Sometimes with a pasta salad, coleslaw, or chips on the side. What would you serve them with?
Prep: 5 minutes
Cook: 30-45 minutes if cooking the chicken, otherwise none
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts (cook them as directed here or just use leftover ones, even canned chicken will work)
- 2 chicken bouillon cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Spike or similar seasoning blend
- 1 can great northern beans, rinsed well and drained
- 1 can quartered artichokes, rinsed well and drained
- 1/2 cup torn spinach leaves
- 1/4 cup creamy garlic or Caesar salad dressing
- 1/4 teaspoon black pepper
- 4 pita rounds
Directions
If you're using chicken and it's not already cooked, put your chicken breasts in a saucepan with enough water to cover. Add the bouillon, garlic powder, and Spike. Bring to a boil, reduce heat to a high simmer, and cook until chicken is done in the middle and tender enough to shred easily.
Remove chicken from water and either dice or shred the chicken. In a large bowl, toss chicken with remaining ingredients except pitas. Taste and adjust salt, pepper, and salad dressing.
Cut the top 1 to 1-1/2 inches off one of the pita rounds. Very gently open the pocket of bread. Dice the piece of pita you cut off. Spoon the salad into the pita, filling about halfway. Put in the diced pita pieces, then fill the rest of the way with salad. Repeat with each pita.
