Use boneless, skinless half-breasts, cut crosswise into ½ inch strips. Cut onion into wedges separate into strips. Cut peppers into 1-inch strips, slice mushrooms.
In 12-inch skillet over medium heat cook onion in oil until tender add peppers increase heat and cook until tender crisp and lightly browned.
Add to veggie mixture add 2 tablespoons olive oil, cook mushrooms until tender. Add next 5 ingredients cook about 5 minutes to heat through. Return remaining ingredients to skillet, heat through. Stir in arugula just to wilt.
