Chicken Pesto Sandwich with Easy Tomato Soup

Name: Chicken Pesto Sandwich with Easy Tomato Soup
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: American
Ingredients: 20 ounces cherry tomatoes; 1 1/2 cups white onion; 1 shallot, quartered; 2 cloves garlic, cut in half; 2 tablespoon olive oil; salt and pepper to taste; 2 cups vegetable stock; 3/4 cup tomato puree; 2 tablespoon tomato paste; 1 1/2 teaspoon Italian Seasoning Blend (or 3/4 teaspoon dried basil and 3/4 teaspoon dried Oregano); 2 bone-in, skin on chicken breasts; 4 tablespoon store-bought pesto; 2-3 tablespoon sliced sundried tomatoes in oil; 1-2 tablespoon Pinenuts; Take and Bake Rolls; Mayonaise to taste; Fresh Greens

7 steps

Prep:40minCook:1h

A delicious Chicken Pesto Sandwich and Easy Tomato Soup make the perfect soup and sandwich combination for taking to work or school.

Updated at: Tue, 06 Feb 2024 15:54:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories339.3 kcal (17%)

Total Fat21.2 g (30%)

Carbs18.2 g (7%)

Sugars7.2 g (8%)

Protein20.3 g (41%)

Sodium522.6 mg (26%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

20 ouncescherry tomatoes

1 ½ cupswhite onion

1shallot

quartered

2 clovesgarlic

cut in half

2 tablespoonolive oil

2 cupsvegetable stock

¾ cuptomato puree

2 tablespoontomato paste

1 ½ teaspoonItalian Seasoning Blend

2chicken breasts

bone-in, skin on

4 tablespoonpesto

store-bought

2 tablespoonsundried tomatoes in oil

sliced

1 tablespoonPinenuts

Instructions

Step 1

FOR THE SOUP:

Step 2

Place the tomatoes, onions, shallots, and garlic on a sheet pan. Season with salt and pepper to taste and drizzle with olive oil.

Step 3

Roast at 450F for 15 minutes until tomatoes are blistered and slightly charred. Transfer to a blender. Add the vegetable stock and blend until smooth. Transfer to a large soup pot.

Step 4

Whisk in tomato puree and tomato paste, add Italian seasoning.

Step 5

FOR THE SANDWICHES:

Step 6

Roast chicken at 400F until cooked through. Allow to cool, shred the chicken off the bone, ross with pesto, sundried tomatoes, and pinenuts.

Step 7

Bake the take and Bake Rolls according to package instructions. Slice in half spread each half with mayonnaise. Spoon in the chicken pesto salad, top with greens serve with the soup!

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