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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd. Ingredients:
4 skinless, boneless chicken breast halves, cut into chunks |
1 tablespoon olive oil |
1 tablespoon minced garlic |
1 teaspoon red pepper flakes |
salt and freshly ground black pepper to taste |
1 yellow bell pepper, sliced |
1 onion, sliced |
1 cup diced zucchini |
1 teaspoon balsamic vinegar |
1 cup sliced mushrooms |
1 tablespoon chopped fresh basil |
1 cup shredded mozzarella cheese |
1 cup prepared pesto sauce |
1/2 cup halved cherry tomatoes |
4 italian-style hoagie buns, split lengthwise and toasted |
1 cup crumbled feta cheese, divided |
2 tablespoons chopped fresh basil, divided |
Directions:
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.
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