Chicken Mozzarella pita pockets

Prep: 10 min
Cook Time: 25 min
Total: 35 min
Serving: 4 people

These chicken mozzarella pita pockets are so easy, they'll become a go-to meal in your dinner repertoire.

2 whole pita pockets cut in half
1/2 rotisserie chicken, shredded
2 ounces angel hair pasta, broken into small pieces and cooked according to directions on the package
1 cup mozzarella, shredded
1 cup tomato sauce

Shred the chicken and set aside.
Cook the pasta according to the directions on the package, drain and set aside.
Split the pita pockets open and divide evenly the chicken, noodles and shredded mozzarella, reserving some to top the pockets.
Spoon tomato sauce into each pocket, then sprinkle remaining cheese on top and place the pockets upright in a small baking dish.
Bake the pockets at 350 for 10 to 15 minutes or until cheese is melted and bubbly.