Chicken Pesto Sandwich

Chicken Pesto Sandwich
  • 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


  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.

05/23/2018
Chicken Pesto Sandwich, recipe PT15M PT1H 5 455 calories

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