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13 ingredients, 22 steps, cooking Steamed Pesto Chicken Rolls with Whole Wheat Pasta

Good Morning mother, now you get present recipe Steamed Pesto Chicken Rolls with Whole Wheat Pasta with 13 ingredients and 22 steps. Next this is how to make it, please read carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 22 stages of easy cooking Steamed Pesto Chicken Rolls with Whole Wheat Pasta.

Ingredients all Steamed Pesto Chicken Rolls with Whole Wheat Pasta

1. It’s 2 : chicken boobs.
2. It’s 4 oz : prosciutto.
3. Prepare 4 Tbsp : pesto.
4. Prepare 16 oz : whole wheat rotini.
5. Prepare 14 oz : can small black pitted olives.
6. Prepare 14 oz : can artichoke hearts, quartered.
7. Prepare 10 : sun-dried tomatoes, sliced.
8. It’s 2 : lemons, juiced.
9. You need 1/4 c : parsley, chopped.
10. It’s 1 : top dried basil.
11. Prepare 2 Tbsp : butter.
12. You need 3 Tbsp : olive oil.
13. It’s : salt and pepper.

If all material requirements Steamed Pesto Chicken Rolls with Whole Wheat Pasta it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking Steamed Pesto Chicken Rolls with Whole Wheat Pasta

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 won't 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 there's no sauce. Give it a sprinkle. If it's dry… a little more oil.
    
22. Plate with pasta and sliced chicken.
    
23. Finish and Enjoy.

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