How to Prepare Speedy Steamed Pesto Chicken Rolls with Whole Wheat Pasta

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, steamed pesto chicken rolls with whole wheat pasta. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Steamed Pesto Chicken Rolls with Whole Wheat Pasta is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Steamed Pesto Chicken Rolls with Whole Wheat Pasta is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have steamed pesto chicken rolls with whole wheat pasta using 13 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Pesto Chicken Rolls with Whole Wheat Pasta:

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

Steps to make 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.

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