Chicken Roll-ups with Pasta and Tuna Salad

If you’re looking a quick and easy dinner, try this impromptu meal that I just made in a jiffy and took a picture of just before serving it. Pasta and chicken are my go-to ingredients when I’m in a hurry to fix dinner. Chicken breast fillet doesn’t take long to cook and pasta with simple sauce/ dressing is so… simple. Rachel Ray inspired me to cook fast and multi-task in the kitchen. I love her 30-minute meals show!

If you will follow my lead, you’ll come out with a meal pretty much the same as the picture above. The ingredients I used here are regulars in my pantry, so if you have the following, you can do this too. I’m listing the ingredients as I remembered it. There are no exact measurements for the seasonings, add a little or more according to your taste. This recipe fed 4 hungry persons (2 adults, 2 children).

note: I also made a very easy and healthy dessert that followed this meal. I will post it next time.

CHICKEN ROLL-UPS with PASTA and TUNA SALAD

Ingredients

4 chicken breast fillet
a bunch of pechay or bok choy
1 native onion or shallot (medium sized), diced
about 1/3 cup canned champignons (button mushrooms)
1/4 block cheddar cheese, sliced into 8 sticks
about 200g bow tie pasta (vegetable pasta)
a can of tuna (I used century hot and spicy)
EVOO (extra virgin olive oil)
about 1/2 tsp each of:
dried basil
red pepper flakes
granulated garlic
salt and pepper to taste
some grated cheese (optional)

This is how I did it:

First, I filled a saucepan with water to boil (for the pasta); then I minced/ diced the onions, mushroom (it’s faster if you use a mini chopper). Sliced the cheese into sticks. Then I heat the a non-stick skillet, added a little EVOO; while that is heating, I pound each chicken breast fillet thin with a rubber mallet (put a cling wrap on top to protect the chicken) then I seasoned it with salt and
pepper, laid 2 pechay leaves on top then added in some minced onion, mushroom and 2 sticks of cheese, rolled it up and secured with a wooden toothpick; I did the rest of the chicken fillet and pan-fry it on the already hot skillet.

Check the water, It’s probably boiling by now, I seasoned it with salt and added in the bow tie pasta. I covered it and let it boil again before turning off the heat. ( I do this to save on gas; the water temperature is enough to cook the pasta). Let it stand for about 10 minutes or depending on how you like your pasta; al dente (recommended) or a little on the soggy side (well some people like it that way). Turn the chicken.

Meanwhile I opened and drained a can of tuna, when the chicken was done, I took it off the skillet, set it aside to cool a bit before slicing. On the same skillet where I cooked the chicken, I added about 3 tablespoon EVOO, red pepper flakes and tuna; seasoned with salt and pepper and dried ground basil and granulated garlic. Cook for a few minutes. Meanwhile, check the pasta, if it’s already cooked, drain the water, don’t rinse it. To this, I added the sauteed tuna in EVOO.

Toss, if its too dry, adjust by adding a little more oil or a little water. Add a little grated cheese, if you like… I just added some because my children likes cheese. Taste it and adjust the seasoning if necessary. Take the toothpick off of the chicken rolls and cut into slices.

That’s it! Done! Hope you’ll enjoy it too!

Olive .

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