South Of The Border Pockets

8 Servings

1 lb. boneless, skinless chicken breast halves, cut into thin strips
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
1/2 cup Taco Sauce
1/2 cup black beans, rinsed and drained
4 pita rounds, cut in half

SPRAY large skillet with nonstick cooking spray.
Heat over medium-high heat.
ADD chicken; cook for 4 to 5 minutes or until no longer pink.
ADD onion and bell pepper.
Cook, stirring occasionally, for 1 to 2 minutes or until vegetables are
crisp-tender.
ADD taco sauce and beans.
Cook, stirring occasionally, for 1 to 2 minutes.
SPOON chicken mixture into pita pockets.
Top as desired.