Chicken Spinoccoli® Pasta Recipe
Our housemade chicken roulade filled with mozzarella, feta, broccoli, spinach, tomatoes, garlic and basil, on top of penne tossed with sautéed pesto, alfredo and our chunky vine-ripened tomato sauce.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken Roulade
Butterfly the chicken breasts and pound them to an even thickness. Season with salt and pepper. Place a generous amount of the cheese and vegetable mixture in the center of each breast, roll them up tightly, and secure with toothpicks.
- 2
- 3
Cook the Pasta
While the chicken is baking, cook the penne pasta according to package instructions. Drain and return to the pot.
- 4
Prepare the Sauce
In the pot with the drained pasta, add the pesto sauce, alfredo sauce, and chunky vine-ripened tomato sauce. Toss until the pasta is well coated.
- 5
Serve
Once the chicken is done, remove the toothpicks and slice the roulades. Serve the sliced chicken on top of the sauced penne pasta.
