Chicken Pesto Hoagie

Ingredients

• 1 teaspoon balsamic vinegar 
• 0.5 cup cherry tomatoes halved
• 1 cup feta cheese divided crumbled
• 2 tablespoons basil fresh divided chopped
• 1 tablespoon garlic minced
• 1 cup mushrooms sliced
• 1 tablespoon olive oil 
• 1  onion sliced
• 1 cup pesto sauce prepared
• 1 teaspoon pepper flakes red
• 4 servings salt and pepper black freshly ground to taste
• 1 cup mozzarella cheese shredded
• 4  chicken breast halves boneless skinless cut into chunks
• 4  hoagie buns split italian-style toasted
• 1  bell pepper yellow sliced
• 1 cup zucchini diced

Equipment

• bowl
• dutch oven

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.
3. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes.
4. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
5. Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes.
6. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
7. Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.