Lighter than a sausage hero, this tasty sandwich layers red pepper, arugula, chicken, pesto and mozza to divine effect.
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
| 2 tbsp | olive oil |
| 1 lb | chicken scallopini |
| 1 | green bell pepper, sliced |
| 1 | red bell pepper, sliced |
| 1 | onion, sliced |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 tbsp | basil pesto |
| 4 | ciabatta buns, split and toasted |
| 8 slices | mozzarella |
| 1 cup | packed arugula |
Into large skillet set over medium-high heat, add oil. Add chicken and cook, turning once, for 4 to 6 minutes or until starting to brown. Using fork, transfer to plate.
Add green pepper, red pepper and onion to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in Roasted Chicken Base and 1/3 cup water. Return chicken to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is cooked through and vegetables are tender.
Spread 1 tbsp pesto on each toasted ciabatta bun bottom. Arrange chicken, green pepper, red pepper and onion over pesto. Top with mozzarella and arugula, dividing evenly. Cap with ciabatta bun tops.
Tip: Alternatively, toss chicken, halved bell peppers and onion cut into rounds with Roasted Chicken Base and 2 tbsp olive oil; grill over medium-high heat. Cook chicken, turning once, for 6 to 10 minutes or until chicken is well-marked and cooked through. Cook vegetables, turning once, for 4 to 6 minutes or until lightly charred and tender; slice before serving.