Pesto Parmesan Chicken Sandwich

This sandwich idea was lifted from the dining service at Washington State University (which is where I work). I realize that putting bell pepper, asiago, basil pesto and chicken together is probably the most obvious go-to yumminess recipe ever. I'm posting it anyway, because it's keeping easy, quick and yummy ideas in mind that keeps me from eating fast food to get my stomach to quiet down when I get home from work. If this recipe can help one person somewhere avoid a trip to McDonald's, I'll feel justified in purveying this low-hanging culinary fruit.

2 lbs boneless, skinless chicken breast
2 cups chicken broth
1 clove garlic
1 cup basil pesto
1/2 cup jarred roasted sweet bell pepper, diced and drained
asiago (or other hard Italian cheese), shredded
sandwich rolls
butter

Bring chicken broth to boil in a wide pot or pan for which you have a lid lying around somewhere. Crush the garlic clove and toss into the boiling broth. Add the chicken to the boiling pot, and lower the heat to a simmer. If the chicken is not covered by the liquid, add water until the chicken is totally submerged. Poach the chicken for about 25 minutes, until it is cooked through and tender. Remove the chicken from the pot to a medium-sized bowl, and shred it with two forks. Stir in the pesto and bell peppers. Butter your rolls (however many you feel like eating) and toast under the broiler. Spoon the pesto chicken onto the roll, and sprinkle the cheese on the chicken.