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Chicken Pesto Sandwich
Chicken Pesto Sandwich
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Tender chicken, veggies, and pesto make a satisfying sandwich filling.
Ingredients:
  • 4 skinless, boneless chicken breast halves, cut into chunks
  • 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
  • 0.5 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
Instructions:
  • In a large bowl, mix together the chicken, olive oil, garlic, red pepper flakes, salt, and black pepper until everything is evenly coated.
  • Heat a large pot over medium-high heat. Cook the chicken mixture, stirring often, until it starts to brown, approximately 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar. Continue to cook until the onion softens, about 5 minutes.
  • Combine mushrooms and 1 tablespoon of basil into chicken mixture and sauté until mushrooms are softened, approximately 5 minutes. Mix in mozzarella cheese and pesto sauce until everything is evenly coated. Finally, add cherry tomatoes and cook until heated through, about 2 to 3 minutes.
  • Fill the toasted buns with the chicken mixture and generously sprinkle each sandwich with 1/4 cup of feta cheese and 1 1/2 teaspoons of fresh basil.

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