Chicken Pesto Sandwich

from All Recipes

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

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.