2 tbsp. butter
2 whole chicken breasts, split, skinned & boned (1 lb. boneless), cut in strips
1 clove garlic, minced
1/2 tsp. dried basil
1 (10 3/4 oz.) can Campbell's cream of chicken soup
1/2 c. water
1 1/2 c. coarsely chopped broccoli
3 pita breads (sandwich pockets), cut in half

In skillet, in hot butter, cook chicken with garlic and basil until chicken loses its pink color.

Stir in soup and water. Add broccoli. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes or until chicken is fork tender, stirring occasionally. Spoon into pita bread halves. Makes 6 servings.