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.