2 teaspoons chopped fresh oregano, plus more for garnish
¼ teaspoon crushed red pepper
⅓ cup dry red wine
1 (15 ounce) can no-salt-added diced tomatoes
6 whole-wheat hoagie rolls, split and toasted
¾ cup shredded Romano cheese
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once or twice, until browned on both sides, about 8 minutes. Transfer to a plate.
Add bell pepper and onion to the pan; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, oregano and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add wine and cook, scraping up any browned bits, until most of the wine is reduced, about 1 minute. Add tomatoes and the chicken. Reduce heat to maintain a simmer, cover and cook until the chicken is tender and cooked through, about 15 minutes.
Remove from heat. Using two forks, shred the chicken into large pieces. Divide the chicken mixture among hoagie rolls and top with cheese and more oregano, if desired.
446 calories;16 g fat(5 g sat); 7 g fiber; 45 g carbohydrates; 30 g protein; 38 mcg folate; 104 mg cholesterol; 10 g sugars; 0 g added sugars; 594 IU vitamin A; 71 mg vitamin C; 258 mg calcium; 3 mg iron; 866 mg sodium; 554 mg potassium
Vitamin C (118% daily value), Calcium (26% dv)
Carbohydrate Servings: 3
Exchanges: 2½ lean protein, 2½ starch, 1½ vegetable, 1 fat, ½ high-fat protein