As promised, here is the recipe for Scott’s Spicy Chicken Subs. At least the version that he used this time! He’s really good about throwing a bunch of ingredients in a pan and making a fantastic meal. It’s great when we’re trying to use up a bunch of stuff in the fridge.
1 cup shredded mozzarella
4-6 garlic cloves, peeled and finely chopped
1 medium onion, chopped
1 pepper (we used half red and half green) chopped
3 oz spinach, chopped/ cut (he does this so I’ll eat it- you can leave it whole, too)
6-8 chicken breast tenderloins (we use Tyson boneless skinless ice glazed)
¼ teaspoon each of seasoned salt, garlic salt, and crushed red pepper
½ cup Texas Pete Extra Mild Wing Sauce
1 tablespoon Extra Virgin Olive Oil
Set stove to medium heat, add oil to large skillet and sauté onion, garlic, and peppers for about 7 minutes.
Add frozen chicken; cook for 3 minutes, then add ½ cup of water and cover. Stir occasionally and turn chicken. Add seasoned salt, garlic salt, and crushed paper. Continue cooking for 15 minutes.
Chicken should be able to be cut apart by wood spoon by now. Cube the pieces and reduce heat to med-low. Add chopped spinach and another ¼ cup of water. Cover and cook for 5 minutes.
Add Texas Pete to mixture. Stir. Add cheese. Cook 5 more minutes.
Turn off heat and let stand for 5 minutes. Sauce will thicken.
This will make approximately 4 six-inch subs.
Just add to sub rolls and sprinkle a little more mozzarella on the top if you like. It also tastes great cold. I dipped mine in sour cream.