Type what you have

Ingredients

• ✓ pesto sauce
• bow tie pasta
• butter
• margarine
• chicken breast
• cream of chicken soup
• milk

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
3. 3 Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

By Campbell's Kitchen

Ingredients

• ✓ pesto sauce
• olive oil
• cornmeal
• pizza dough
• cheddar cheese
• potato chip
• red onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
2. 2 Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
3. 3 For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
4. 4 Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.

By John Mitzewich

Ingredients

• ✓ pesto sauce
• pizza dough
• all-purpose flour
• provolone cheese
• prosciutto
• banana pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Place pizza dough on a floured surface and roll into a rectangular shape, between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
3. 3 Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
4. 4 Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
5. 5 Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ pesto sauce
• cauliflower pizza crust
• tomato
• pizza sauce
• mozzarella cheese
• mozzarella cheese
• roasted red pepper and asiago chicken sausage
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
3. 3 Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
4. 4 Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
5. 5 Remove from oven and immediately top with torn basil.

By Christina

Ingredients

• ✓ pesto sauce
• pizza crust
• tomato
• goat cheese
• garlic
• arugula
• olive oil

Instructions

1. 1 Preheat the oven according to pizza package instructions.
2. 2 Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
3. 3 Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
4. 4 After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

By collmarie

Ingredients

• ✓ pesto sauce
• bow tie pasta
• olive oil
• garlic
• chicken breast
• red pepper flakes
• sun-dried tomato
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Ingredients

• ✓ pesto sauce
• vegetable oil
• turkey breast
• kosher salt
• black pepper
• cayenne pepper
• dijon mustard
• cranberry
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ pesto sauce
• muenster cheese
• ciabatta bread
• salt
• garlic powder
• onion powder
• butter
• lime juice
• mayonnaise
• red wine vinegar
• onion
• brown sugar
• garlic oil
• butter
• black pepper
• salt
• butter
• rib-eye steak

Instructions

1. 1 Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
2. 2 Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
3. 3 Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
4. 4 Preheat oven to 325 degrees F (165 degrees C).
5. 5 Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes.
7. 7 Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
8. 8 Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

By Culinary Envy

Ingredients

• ✓ pesto sauce
• water
• linguine pasta
• salt
• parsley
• black pepper
• pea
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method, about 5 minutes.

By peloquinswife

Ingredients

• ✓ pesto sauce
• olive oil
• chicken breast
• baby green
• red bell pepper
• cucumber
• red onion
• balsamic vinegar
• honey
• salt
• pepper

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
2. 2 Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

By E Clark

Ingredients

• ✓ pesto sauce
• bread crumb
• parmesan cheese
• olive oil
• penne pasta
• chicken
• cheese blend
• baby spinach
• tomato
• alfredo sauce
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
4. 4 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

By Lindalou

Ingredients

• ✓ pesto sauce
• zucchini
• olive oil
• garlic powder
• salt
• black pepper
• orzo pasta
• vegetable bouillon
• onion
• cherry tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Toss to coat. Spread in a single layer on a large baking sheet.
3. 3 Roast zucchini in the preheated oven for 10 minutes. Flip slices and continue roasting until tender and golden, about 10 minutes more.
4. 4 Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon. Cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
5. 5 Heat remaining 3 tablespoons oil in a large skillet. Add onion and cook until beginning to brown, about 5 minutes. Stir in pesto sauce. Cut each zucchini round into 4 pieces and add to the skillet. Add orzo, stirring to coat in pesto sauce. Add cherry tomatoes. Stir until just combined, about 30 seconds. Garnish with Parmesan cheese.

By Maristela

Ingredients

• ✓ pesto sauce
• cream cheese
• cheddar cheese
• bacon
• green onion
• garlic
• parsley
• pork tenderloin
• salt
• black pepper
• butter
• white wine
• chicken bouillon
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Combine cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley in a bowl; set aside.
3. 3 Lay butterflied pork tenderloin on a flat work surface; spread cheese mixture on top side of tenderloin. Roll tenderloin, like a jelly roll, around filling; season with salt and black pepper.
4. 4 Melt butter in a large skillet over medium-high heat. Add tenderloin; cook, turning, until browned on all sides, 7 to 10 minutes. Transfer to the prepared baking dish; reserve drippings in the skillet.
5. 5 Bake in the preheated oven until pork is no longer pink in the center, about 1 ½ hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Place skillet with drippings over medium-high heat. Add white wine and bouillon, bring to a simmer, reduce heat to low, then add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

By Kim Schoonveld Waters

Ingredients

• ✓ pesto sauce
• chicken stock
• quinoa
• lemon
• olive oil
• black pepper
• salt
• chicken
• water
• tomato
• feta cheese
• half-and-half
• carrot
• oregano

Instructions

1. 1 Make quinoa: Combine chicken stock and quinoa in a large pot over high heat; bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. 2 Make lemon dressing: Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a small bowl.
3. 3 Make bowl: Stir lemon dressing, chicken, water, diced tomatoes, feta cheese, half-and-half, carrots, pesto sauce, and oregano into cooked quinoa. Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Spoon into individual bowls.

By Lisa Buckholts

Ingredients

• ✓ pesto sauce
• parmesan cheese
• farfalle pasta
• parmesan cheese
• white pepper
• milk
• lemon
• dijon mustard
• garlic
• mascarpone cheese
• spinach
• sun-dried tomato
• black pepper
• salt
• garlic powder
• chicken breast
• onion
• olive oil
• bacon

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
3. 3 Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
4. 4 Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
5. 5 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

By landelah

Ingredients

• ✓ pesto sauce
• kosher salt
• goat horn pepper
• hot green chile
• red bell pepper
• onion
• italian seasoning
• red pepper flake
• salt
• black pepper
• mushroom
• garlic basil spread
• marsala wine
• hoagie bun
• mozzarella cheese
• cherry tomato
• basil
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• red pepper flake
• lemon pepper
• pork shoulder
• lemon
• olive oil
• red wine vinegar
• worcestershire sauce
• white wine
• chicken stock
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.
3. 3 Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.
5. 5 Increase oven temperature to 500 degrees F (260 degrees C).
6. 6 Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.
7. 7 Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.
8. 8 Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

By Allrecipes

Ingredients

• ✓ pesto sauce
• puff pastry
• all-purpose flour
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
2. 2 Roll pastry into a 14-inch square, sprinkling with flour if necessary.
3. 3 Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
4. 4 Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
5. 5 Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
6. 6 Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
7. 7 Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
8. 8 Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
9. 9 Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
10. 10 Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
11. 11 Transfer to a wire rack and cool for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ pesto sauce
• brie cheese
• pine nut
• brown sugar
• crescent roll

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
3. 3 Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
4. 4 Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

By MRSGERT

Ingredients

• ✓ pesto sauce
• bacon
• bacon drippings
• cream cheese
• tomato
• green onion
• flour tortilla
• turkey

Instructions

1. 1 Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings.
2. 2 Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.

By Windy B

Ingredients

• ✓ pesto sauce
• butter
• bread
• provolone cheese
• tomato
• american cheese

Instructions

1. 1 Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.
2. 2 Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.
3. 3 Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.
4. 4 Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

By RASSA2

Ingredients

• ✓ pesto sauce
• carrot
• canola oil
• onion
• salt substitute
• black pepper
• water
• cornstarch
• broccoli
• egg
• salt substitute
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
3. 3 Bake in the preheated oven until crust is dry and firm, about 20 minutes.
4. 4 Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
5. 5 Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

By Cut Out the Creativity

Ingredients

• ✓ pesto sauce
• feta cheese
• butter
• cream cheese
• garlic
• shallot
• vermouth
• white pepper
• pine nut
• sun-dried tomato

Instructions

1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE

Ingredients

• ✓ pesto sauce
• egg
• sour cream
• cheddar cheese
• cooking spray
• onion
• grape tomato
• turkey bacon
• artichoke heart
• flour tortilla
• salt
• pepper

Instructions

1. 1 Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
2. 2 Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.
3. 3 Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
4. 4 Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.
5. 5 Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

By spinn710

Ingredients

• ✓ pesto sauce
• basil
• feta cheese
• hoagie bun
• cherry tomato
• mozzarella cheese
• basil
• mushroom
• balsamic vinegar
• zucchini
• onion
• yellow bell pepper
• black pepper
• salt
• red pepper flake
• garlic
• olive oil
• chicken breast

Instructions

1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
2. 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. 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. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes