Stuffed Chicken Rolls with Pasta Recipe

 
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Stuffed Chicken Rolls with Pasta
How to make Stuffed Chicken Rolls with Pasta
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Succulent chicken breast stuffed with mushrooms. Served along a hot plate of creamy pasta.

Ingredients of Stuffed Chicken Rolls with Pasta

  • For the chicken:
  • 4 large boneless chicken breasts
  • 1 Tbsp double cream
  • 1/2 Tbsp chopped chives
  • 1/2 garlic clove, chopped
  • 2 Tbsp chopped brown mushrooms
  • 1 Tbsp vegetable oil
  • 1/2 Tbsp red onion, finely diced
  • 1/2 Tbsp tomato de seeded and finely diced
  • 30 g butter
  • For the pasta:
  • 110 g dried pappardelle pasta
  • 1 Tbsp olive oil
  • 1/2 flat mushroom, diced
  • Dash of white wine
  • 85 ml thick cream
  • 1/2 chicken stock cube
  • 1 tsp mustard
  • 2 handfuls of fresh parsley, chopped

How to Make Stuffed Chicken Rolls with Pasta

  • 1.Preheat the oven to 220 C / 425 F / Gas 7.
  • For the chicken rolls:
  • 1.Remove the fillets from 2 chicken breasts and place them in a food processor with the cream, chives and garlic and some salt and pepper and blitz until almost smooth.
  • 2.Heat the vegetable oil in a small frying pan and saute the onion, mushroom and tomato with a little more salt and pepper for 1 to 2 minutes.
  • 3.Allow to cool and then add this mixture to the chicken in the food processor and blitz again to mix.
  • 4.Slice down one side of each breast and open them up like a book. Fill the inside of each one with the blitzed filling mixture and close up again.
  • 5.Take two pieces of foil and fold them to double thickness and generously butter one side.
  • 6.Sprinkle salt and pepper and place one piece of chicken in the center of each piece of foil. Wrap up tightly, twisting the ends.
  • 7.Place a dry frying pan on a high heat and place the rolls of chicken inside.
  • 8.Place a lid on the pan and cook for 5 minutes, rolling from time to time.
  • 9.Transfer to the oven and roast for 9 minutes.
  • 10.Allow to rest before slicing off the ends, unwrapping the foil and cutting the rolls into slices.
  • For the pasta:
  • 1.Cook the pasta in boiling salted water according to the packet instructions and drain well.
  • 2.Heat a little oil in a frying pan and saute the mushrooms for 4-5 minutes until golden.
  • 3.Add the wine, cream and stock and simmer for 2-3 minutes. Stir in the mustard. Pour the sauce over the pasta.
  • 4.Serve the pasta on one side of each plate with the sliced chicken rolls on the other.
  • 5.Garnish with herbs and eat at once.

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