Chicken Pesto Sandwich
Description
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
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1 tablespoon olive oil
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1 tablespoon minced garlic
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1 teaspoon red pepper flakes
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salt and freshly ground black pepper to taste
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1 yellow bell pepper, sliced
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1 onion, sliced
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1 cup diced zucchini
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1 teaspoon balsamic vinegar
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1 cup sliced mushrooms
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1 tablespoon chopped fresh basil
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1 cup shredded mozzarella cheese
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1 cup prepared pesto sauce
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1/2 cup halved cherry tomatoes
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4 Italian-style hoagie buns, split lengthwise and toasted
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1 cup crumbled feta cheese, divided
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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.