Ingredients
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4 chicken breast halves, skinless, boneless, cut into chunks
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1 tablespoon olive oil
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1 tablespoon garlic, minced
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1 teaspoon red pepper flakes
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salt & 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 zucchini, diced
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1 teaspoon balsamic vinegar
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1 tablespoon basil, chopped fresh
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1 cup mozzarella cheese, shredded
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1 cup pesto sauce
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1/2 cup cherry tomatoes, halved
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4 italian-style hoagie rolls, split lengthwise and toasted
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1 cup feta cheese, crumbled, divided
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2 tablespoons basil, chopped fresh, divided
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1 cup mushroom, sliced
Instructions
- 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.