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"Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd." — Allrecipes
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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
I have made this a few times for my partner and he hates vegetables but he will eat this because it is so good !
I loved this! Great way to use up left over chicken too.
4 Ratings
This was yummy. Used this for some leftover chicken we had. I used white balsamic instead and no feta, and melted provolone on the top. Really hearty sandwich. Great way to get extra veggies into my husband!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pesto Sandwich
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 525 Calories from Fat: 242
Cook your chicken with veggies and pesto before tucking them into the bun.
These sandwiches make a tasty, easy weeknight dinner.
This is a cut above your everyday chicken sandwich. So satisfying to bite into!
