Recipe - Italian Chicken Pockets

1 pack Italian spaghetti seasoning
mix
1 pound Boneless chicken breasts;
skinned
2 tablespoon Vegetable oil
1 cup Green pepper; chopped
2/3 cup Water
2 tablespoon Tomato paste
Pita breads; warmed
Mozzarella or Parmesan;
grated

Cut chicken into bitesize pieces. In skillet, heat oil and brown chicken.
Stir in Spaghetti Seasoning, bell pepper, water and tomato paste. Bring to
a boil; reduce heat and simmer 13 minutes or until thickened, stirring
occasionally. Cut each pita bread in half. Fill pockets with chicken
mixture and top with grated cheese.

FRENCH'S AD

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.