Recipe: Delicious Steamed Pesto Chicken Rolls with Whole Wheat Pasta

Recipe: Delicious Steamed Pesto Chicken Rolls with Whole Wheat Pasta Delicious, fresh and tasty.

Steamed Pesto Chicken Rolls with Whole Wheat Pasta. I did use whole wheat pasta and I marinated the chicken in a little Italian dressing and Pesto Vinagrette dressing. I also did not use oil to saute the chicken I used a tsp. of the oil from the sun dried tomatoes. I served it with a green salad and everyone was happy!

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You can cook Steamed Pesto Chicken Rolls with Whole Wheat Pasta using 13 ingredients and 22 steps. Here is how you cook that.

Ingredients of Steamed Pesto Chicken Rolls with Whole Wheat Pasta

1. Prepare 2 of chicken boobs.

2. Prepare 4 oz of prosciutto.

3. Prepare 4 Tbsp of pesto.

4. Prepare 16 oz of whole wheat rotini.

5. Prepare 14 oz of can small black pitted olives.

6. It’s 14 oz of can artichoke hearts, quartered.

7. It’s 10 of sun-dried tomatoes, sliced.

8. It’s 2 of lemons, juiced.

9. It’s 1/4 c of parsley, chopped.

10. You need 1 of top dried basil.

11. It’s 2 Tbsp of butter.

12. Prepare 3 Tbsp of olive oil.

13. Prepare of salt and pepper.

Once upon a time, whole wheat pasta tasted a lot like cardboard, but no more!

Spaghetti, fettucine, bucatini and other forms of whole wheat, or whole grain, pasta would all work beautifully here.

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Added Fiber: Using whole wheat pasta provides extra fiber which helps with healthy digestion, regulates blood sugar, and lowers cholesterol.

Steamed Pesto Chicken Rolls with Whole Wheat Pasta step by step

1. Start by placing a medium pot of salted water to boil for the pasta and a pot with steamer insert and an inch of water to boil for the chicken.

2. Assemble ingredients.

3. Butterfly the chicken. Begin by placing each breast down on a cutting board. Lay your hand on top of the breast and insert a knife between the breast cutting the breast in half..

4. The breast should unfold..

5. Separate the butterflied breast. Repeat for the other breast..

6. Place a layer of plastic wrap over a chicken breast to prevent splatter..

7. Using a meat mallet or rolling pin pound the breasts gently until uniformly 1/4 inch thick..

8. Season liberally with salt and pepper (and MSG if you feel like it). Remember this will be steamed so you wont build flavor by cooking, thus you need to season well..

9. Tear off 4 sheets of aluminum foil and stack..

10. Spray foil with pam. Place a chicken on the foil. Layer two pieces of prosciutto on the chicken.

11. Spread 1 Tbsp pesto on the chicken.

12. Roll the chicken up.

13. Roll the foil over the chicken into a tube.

14. Tighten the tube by twisting the foil ends in opposite directions to form a cyliner.

15. Repeat with remaining chicken.

16. Combine the olives, artichoke, tomatoes, lemon juice, basil, parsley, butter and oil in a bowl. Season with salt and pepper.

17. Place the chicken in the steamer..

18. Pour the noodles in the pot of water..

19. Boil and steam for 10 min..

20. Reserve 1/3 cups of noodle water. Drain noodles..

21. Return noodles to the pot, add the reserved pasta water, and the artichoke mixture. Stir to melt the butter. Taste for seasoning. No seriously…taste it. It likely needs salt. Whole wheat pasta is dry and theres no sauce. Give it a sprinkle. If it's dry… a little more oil..

22. Plate with pasta and sliced chicken..

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Chicken Pesto Pasta is chicken and penne in a basil pesto sauce.

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