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 (click ingredient to buy it)
- 4 pcs Chicken Breast Fillet
- 1 bunch Pechay or bok choy
- 1 pc Shallot native onion / medium sized / diced
- 1/3 cup Canned Champignons or button mushrooms
- 1/4 block Cheddar Cheese sliced into 8 sticks
- 200 grams Bow Tie Pasta or vegetable pasta
- 1 can Canned Tuna I used the century brand / hot and spicy
- Olive Oil extra virgin
- 1/2 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Granulated Garlic
- Salt to taste
- Black Pepper to taste
- Cheddar Cheese grated / optional
- 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.
That’s it! Done! Hope you’ll enjoy it too!