TastyTalkWithAmy: Chicken Rolls with Pesto Pasta (Easy)

Chicken roll served over pesto pasta with fresh steamed broccoli on the side.

This was not a difficult meal to make at all. Pound out your boneless, skinless chicken breasts until about 1/4 inch thick, sprinkle some salt, pepper, and basil over them, I crumbled feta cheese( and I was generous on each breast ) and a lot of minced garlic from the jar, very easy, roll up and toothpick close it. Fry in a bit of olive oil until browned, transfer to a baking dish, use whatever oils and juices are left in the frying pan to saute the red onion, green onion, and mushrooms, and I did use fresh mushrooms, not canned, I am sure canned would work just as easily. Once your veggies are sauteed, pour over your chicken breasts and whatever remaining juices are in the fry pan and bake for about 30 minutes, uncovered. While baking, boil your angel hair pasta until al dente and I used an enriched pasta instead of white. Serve your chicken roll over pesto pasta and enjoy! Was very filling and very yummy!

http://www.tasteofhome.com/Recipes/Chicken-Rolls-with-Pesto-Pasta

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
Salt and pepper
1/4 cup chopped fresh basil (if you don't have fresh, dried works just as well but there is nothing like using fresh)
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. Place 1 tablespoon basil, 1 tablespoon feta cheese and a garlic clove half down the center of each chicken breast half. Roll up and secure with toothpicks.
In a large skillet, brown chicken 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 chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Toss with pesto sauce. Discard toothpicks. Serve chicken with pasta and mushroom mixture. Yield: 4 servings.