Ricotta and Peppers Stuffed Chicken with Pasta

After a long day of playing at the park, going to the children's museum, and running errands, Laela and I were STARVING!  I needed to make something quick, filling, and packed with healthy goodness.  This stuffed chicken was just the trick!

I try to make it a habit of having cleaned chicken cut in different forms in my freezer (pounded flat, left whole with the fat cut off, cut into nuggets- you get the idea).  I grabbed a flattened one that I'd defrosted, and instead of doing the normal method that I use when stuffing a chicken breast (using a long skinny knife and cutting a hole in it), I decided I was going to roll the chicken around the stuffing and cook it with a bit of broth to steam it.  (This results in a deliciously juicy chicken, regardless of whether or not you are stuffing it.)

Stuffed Chicken:
Ingredients:

• 1 large chicken breast, pounded flat (don't pound it so much that there are holes!)
• 4 oz frozen spinach- defrosted and drained
• 1 roasted red pepper, chopped (I always have a jar of these in my fridge)
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 roasted artichoke, chopped (I always have these in a jar in my fridge) 
• 4 oz ricotta cheese
• 1 package whole grain pasta (I like Barilla Plus angel hair)
• 1 small handful of parmesan cheese
• 4-5 large basil leaves, chopped
• 1 cup chicken broth (you can use boullion if you don't have broth)
• 2tsp garlic

Instructions:

• Lightly oil a skillet, and heat to medium heat.
• In a medium sized bowl, mix 3oz of the ricotta cheese, 3oz of spinach, roasted red pepper, 1tsp garlic,  roasted artichoke, salt and pepper.
• Spread the mixture across the flattened chicken.
• Roll the chicken (much like rolling a pumpkin roll).  If it won't stay in place, use butcher's tine, metal poultry picks, or tooth picks.
• Place the chicken in the skillet.
• Cook for one minute.
• Add the broth.
• Place a lid on the pan.
• Leave the chicken cooking in the skillet for 6 minutes.
• While the chicken is cooking, heat another skillet to medium heat and pour in a tablespoon of olive oil.
• Add the remainder of the spinach, the chopped red and green peppers, ricotta cheese, parmesan cheese, basil leaves, 1tsp garlic and a dash of salt and pepper to the hot skillet.
• Stir while cooking to mix the ingredients well.
• Flip your chicken.
• Cook for 3-5 more minutes.
• While the chicken is finishing, boil the pasta in well salted water.
• When the pasta is done, toss it in the cheese-veggie sauce.
• Top with finished chicken and enjoy!