Recipe: Delicious Steamed Pesto Chicken Rolls with Whole Wheat Pasta

Steamed Pesto Chicken Rolls with Whole Wheat Pasta. I cover the chicken in the pesto, but also tossed just the tiniest bit into the pasta with some red pepper flakes. I don't suggest adding a ton to the spaghetti While chicken is baking, boil pasta and prepare according to directions. Chicken and pasta with lemon pesto is an easy and elegant main dish recipe perfect for entertaining.

Once upon a time, whole wheat pasta tasted a lot like cardboard, but no more! Spaghetti, fettucine, bucatini and other forms of whole wheat, or whole grain, pasta would all work beautifully here. Pesto doesn't have to be a distant summer memory — revive it with kale, a green that has real staying power! You can have Steamed Pesto Chicken Rolls with Whole Wheat Pasta using 13 ingredients and 22 steps. Here is how you cook it.

Ingredients of Steamed Pesto Chicken Rolls with Whole Wheat Pasta

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

Chicken Pesto Pasta is chicken and penne in a basil pesto sauce. This is one of those recipes that's great for a busy weeknight. You only need a handful of ingredients to make it. This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights.

Steamed Pesto Chicken Rolls with Whole Wheat Pasta instructions

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..

Because this pasta to broth ratio is very important in one pot pastas I can't vouch for alternative pastas like gluten-free, rice, chickpea, or even whole wheat. Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil. You could also stir this pesto into lentils and sprinkle the dish with crumbled fresh goat cheese. Nutty, whole wheat pasta works really well with the sweet corn kernels and salty pecorino.