Tuesday, August 11, 2020
Home Vegetables Bok Choy Chicken Roll-ups with Pasta and Tuna Salad

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

5 from 1 vote
Course: Appetizer
Cuisine: Filipino
Keyword: chicken roll ups, chicken roll ups recipe, pasta and tuna salad, pasta and tuna salad recipe, pasta salad, pasta salad recipe, tuna salad, tuna salad recipe
Servings: 4 people
Author: Olive
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.
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Ingredients (click ingredient to buy 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 non-stick skillet, added a little extra virgin olive oil.
  • 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, and 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 extra virgin olive oil, red pepper flakes and tuna.
  • Seasoned with salt and pepper and dried ground basil and granulated garlic and 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 extra virgin olive oil.
  • 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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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

Olive .

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