Italian Chicken & Pepper Sandos

• Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, sour cream, and half the garlic powder (you’ll use the rest later). Season with salt and pepper.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate.

• While veggies cook, in a second small microwave-safe bowl, combine 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic powder; microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. • Slice baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. • Toast on middle rack until golden, 2-3 minutes.

• While garlic buns toast, pat chicken* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in pan used for veggies over medium high heat. Add chicken and Italian Seasoning; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Season with salt and pepper. • Return cooked veggies to pan; stir to combine. Turn off heat.