If you’re in the mood for a quick sandwich, this recipe is perfect. It makes enough to feed 2-4 people and can be reheated easily the next day. The recipe is simple and straightforward with ingredients that are easy to find.
Ingredients
1 Italian roll, sliced
2 chicken breasts, cooked and diced fine (You can use leftover chicken or even canned chicken if you’re in a hurry)
12 slices of mozzarella cheese
6 ounces of pasta sauce (I like to use the no sugar added kind)
2 tablespoons of Italian seasoning (you can find this in the spice aisle at most grocery stores)
6 garlic cloves, minced fine.
2 teaspoons salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat the oven to 350 degrees. Spray a baking sheet with non-stick cooking spray and spread out your chicken pieces evenly. Season as much as you like. Bake for 30 minutes or until the chicken is completely cooked and the juices run clear. While the chicken cooks, heat a skillet over medium-high heat, add a pinch of olive oil and saute garlic for about one minute.
Add in the minced onion and saute for about two minutes or until onions begin to turn translucent. Crumble in the chicken and continue to saute. Season with salt, pepper, crushed red pepper flakes if you’re so inclined (I usually like to use it), and Italian seasoning. After the chicken is cooked, remove it from the pan and set it aside.
In a large bowl place your dry spaghetti sauce (about 6 ounces of sauce) and add in your garlic, onion, pasta sauce, Italian seasoning, and shredded mozzarella cheese. Mix well together until everything is evenly coated.
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