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 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

Instructions

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.