Chicken Pesto Sandwich recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
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 ½ 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
Nutrition Info
- 525.1 caloriescarbohydrate: 41.3 gcholesterol: 65 mgfat: 26.9 gfiber: 3.6 gprotein: 29.4 gsaturatedFat: 9.4 gservingSize: -sodium: 959.9 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pesto Sandwich
Directions
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Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl, toss to coat.
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.
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.
Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.