Wednesday, June 1, 2011

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!

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