Chicken Pesto Sandwich

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 chicken breast halves, skinless, boneless, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1 teaspoon red pepper flakes
• salt & freshly ground black pepper, to taste
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 cup zucchini, diced
• 1 teaspoon balsamic vinegar
• 1 cup mushroom, sliced
• 1 tablespoon basil, chopped fresh
• 1 cup mozzarella cheese, shredded
• 1 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• 4 italian-style hoagie rolls, split lengthwise and toasted
• 1 cup feta cheese, crumbled, divided
• 2 tablespoons basil, chopped fresh, divided

Recipe

• 1 combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• 2 heat a large pot or dutch oven over medium-high heat. add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
• 3 stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. add mozzarella cheese and pesto sauce; toss to coat. stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
• 4 spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.