Ingredients:
* 1 1/4 lb boneless, skinless chicken breast, cooked and shredded
* 3 Tablespoons olive oil
* 1 cup finely chopped yellow onion
* 2 garlic cloves, minced
* 1 1/2 cups tomato sauce
* 1/2 cup dry red wine
* 1/2 teaspoon salt
* 1 1/2 teaspoons dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic powder
* 1/8 teaspoon crushed red pepper flakes
* 4 hoagie rolls, split & toasted
* 8 slices provolone cheese
16 fresh spinach leaves
Method
In a large saucepan, saute the onion and garlic in oil until soft but not browned. Add tomato sauce, wine, oregano and basil. Season with salt and red pepper flakes, adding more to taste, if you wish. Lower heat and simmer mixture for 30 minutes. Add garlic powder and shredded, cooked chicken to the tomato sauce; simmer together for 15 to 60 minutes, as desired (cover mixture if it begins to become too thick). Assemble sandwiches: spoon the chicken mixture on 4 toasted hoagie roll bottoms and place 2 provolone cheese slices on the top portion of each sandwich. Place open-faced sandwiches on a cookie sheet in a 350 degree oven until cheese melts (or broil if you like browned cheese). Place 4 spinach leaves on each sandwich, put together, and serve hot.
Notes: Prepare the chicken mixture a day ahead and put the sandwiches together quickly the next day for a quick supper. The spinach adds a little crunch and extra nutrients.
Number of servings: 4
