Roasted Red Pepper Chicken Alfredo Sandwiches

Does your front door seem like a revolving door most evenings?  This meal is perfect.  Prep all the ingredients and store the chicken, red peppers, and spinach in separate containers in the refrigerator.  Prepare the buns and wrap in aluminum foil until time to eat.  Everyone can assemble their own meal to sit down at the table or wrap in aluminum foil and hit the road – again!

Roasted Red Pepper Chicken Alfredo Sandwiches

Serves 4

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves (4 ounces each)

1 tablespoon canola oil

1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips

1/4 cup butter, melted

2 tablespoons minced fresh parsley

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

4 Italian rolls (6 inches), split

1 cup fresh baby spinach

1/2 cup Classico Roasted Red Pepper Alfredo sauce

Combine the Italian seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until the internal temperature reaches 170 degrees. 

Meanwhile, in a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned.

On each roll bottom, layer 1/4 cup spinach, 1 tablespoon Alfredo sauce, a chicken breast half and 1/4^th of the roasted red peppers.  Top with additional alfredo sauce if desired.  Replace roll tops.