Chicken Pesto Sandwich

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.

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 Vegetaballs 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

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Directions:

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 Vegetaballs 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.