Prep Time
10 Minutes
Cook Time
15 Minutes
Makes
4
Ingredients
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4 Mission Plain Pita Pockets, toasted
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3 large chicken breasts
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2 tbsp olive oil
½ onion, diced
4 garlic cloves, minced
½ cup sundried tomatoes, chopped
2 tbsp tomato paste
1 cup heavy cream
1 cup chicken stock
½ cup parmesan cheese, grated
2 tsp smoked paprika
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2 tsp oregano
2 tsp thyme
Handful spinach, chopped
¼ cup fresh basil, sliced
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Instructions
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Step 1
Bring a large pot of water to a boil over medium heat. Carefully place the chicken breasts in the water and let it simmer until the chicken is fully cooked through.
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Step 2
Transfer cooked chicken to a bowl, then shred using a mixer or 2 forks. Set aside.
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Step 3
Heat the olive oil in a large saucepan over medium heat, swirl the pan to coat with oil evenly. Sauté the onion and garlic for a minute, then stir in a few splashes of chicken stock to deglaze the bottom of the pan.
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Step 4
Add in the sautéed tomatoes, tomato paste, heavy cream and remaining chicken stock. Allow the sauce to simmer for a couple minutes then sprinkle in the cheese and add in the seasonings.
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Step 5
Place the prepared shredded chicken in the pan. Stirring occasionally for a few minutes, let it come back to a gentle simmer and thicken slightly. Stir through the spinach until just wilted.
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Step 6
Garnish with freshly sliced basil leaves, serve with toasted Mission Pita Pockets, and enjoy!
