1 medium red bell pepper, cut into bite-sized strips
1 medium green bell pepper, cut into bite-sized stirps
1/2 medium onion, cut into thin slices
2 cups skinned, boned, shredded deli rotisserie chicken
1 (14-ounce) jar marinara pasta sauce
6 hoagie buns, split
Heat broiler. Place oven rack 4 to 5 inches from heat.
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add bell peppers and onion. Cook over medium heat, stirring occasionally, 3-4 minutes or until vegetables are starting to soften. Add chicken and pasta sauce. Continue cooking, stirring occasionally, 3-4 minutes or until mixture is heated.
Spread remaining 2 tablespoons butter onto cut-sides of buns. Place buttered-sides up onto baking sheet. Broil 1-2 minutes or until lightly toasted.
Place 2 cheese halves onto bottom half of each bun. Spoon chicken mixture evenly over cheese; top with remaining cheese halves. Broil 2-3 minutes or until cheese is lightly browned and melted. Place top half of buns over filling.
- If you like spicy Italian food, add a pinch of crushed red pepper flakes to chicken mixture before you spoon it into buns.
- Your favorite vegetables can be used in place of bell peppers. Zucchini, summer squash or mushrooms will work well.
- Depending on the size of the chicken, one purchased rotisserie chicken will yield between 3 to 4 cups chopped chicken.