Chicken Rolls with Pesto Pasta Recipe

5 1 1
Chicken Rolls with Pesto Pasta Recipe
Chicken Rolls with Pesto Pasta Recipe photo by Taste of Home
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Chicken Rolls with Pesto Pasta Recipe

Read Reviews
5 1 1
Publisher Photo
Fresh basil (which is available in grocery stores year round) lends terrific flavor to these tasty chicken rolls. As the fantastic finishing touch, toss the pasta with purchased or homemade pesto just before serving. —Pat Stevens, Granbury, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Salt and pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup crumbled feta cheese
  • 2 garlic cloves, peeled and halved
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped red onion
  • 1 tablespoon chicken broth
  • 8 ounces uncooked angel hair pasta
  • 3/4 cup prepared pesto sauce

Directions

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Down the center of each chicken breast half, place 1 tablespoon basil, 1 tablespoon feta cheese and a garlic clove half. Roll up and secure with toothpicks.
In a large skillet, brown roll-ups in 2 tablespoons oil on all sides. Place in an 8-in. square baking dish. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add broth; cook and stir until bubbly. Pour over chicken. Cover and bake at 325° for 20-30 minutes or until juices run clear.
Cook pasta according to package directions; drain. Toss with pesto sauce. Discard toothpicks from roll-ups; serve over pasta. Top with mushroom mixture. Yield: 4 servings.
Originally published as Chicken Rolls with Pesto Pasta in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p63

Nutritional Facts

1 each: 617 calories, 35g fat (8g saturated fat), 42mg cholesterol, 467mg sodium, 50g carbohydrate (3g sugars, 4g fiber), 27g protein.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Salt and pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup crumbled feta cheese
  • 2 garlic cloves, peeled and halved
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped red onion
  • 1 tablespoon chicken broth
  • 8 ounces uncooked angel hair pasta
  • 3/4 cup prepared pesto sauce
  1. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Down the center of each chicken breast half, place 1 tablespoon basil, 1 tablespoon feta cheese and a garlic clove half. Roll up and secure with toothpicks.
  2. In a large skillet, brown roll-ups in 2 tablespoons oil on all sides. Place in an 8-in. square baking dish. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add broth; cook and stir until bubbly. Pour over chicken. Cover and bake at 325° for 20-30 minutes or until juices run clear.
  3. Cook pasta according to package directions; drain. Toss with pesto sauce. Discard toothpicks from roll-ups; serve over pasta. Top with mushroom mixture. Yield: 4 servings.
Originally published as Chicken Rolls with Pesto Pasta in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p63

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kmaggart User ID: 5299955 152960
Reviewed Oct. 5, 2010

"I have been making this for years. It is one of my families favorites."

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