Chicken Philly Cheesesteak Sandwich

I'm not sure why I was skeptical of this recipe, but it turned out a lot tastier than I thought. I've had it for lunch and dinner the last two days. Today, I ran out of hoagies, so I'm eating it on a tortilla with a little salsa and I'm omitting the cheese. It's a really yummy and versatile dish. I can easily add it to my favorites and give it 4 stars. I want to also mention that everything except the cheese and the bread in this recipe are core foods on the WW core plan. Score!

Philly Chicken Cheese Steaks
Serves: 4

1/8 tsp black pepper

1/2 tsp table salt

1 tsp dried minced garlic (1 tsp fresh)

1/2 medium onion, thinly sliced

1 medium sweet red pepper, thinly sliced

1 medium green pepper, thinly sliced

4 slice american cheese

2 uncooked boneless, skinless chicken breasts, pounded, cut into strips

4 steak rolls

olive oil cooking spray

In a medium nonstick skillet, spray with olive oil cooking spray and place over medium-high heat. Saute onion until browned and very soft, about 10 minutes. Add chicken, peppers and garlic and saute until chicken is golden brown and cooked through, about to 5 to 8 minutes; season to taste with salt and pepper.

Toast buns; spoon chicken mixture down center of each one. Place a slice of cheese in each bun and and close bun to help cheese melt slightly. Yields 1 cheese steak per serving.

Points per serving: 7

(Use low calorie bread or omit cheese to lower points)