Chicken Involtini with Chicory Pasta

  • Chicken Involtini with Chicory Pasta
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 2 cups fettuccini
  • 1 handful chicory leaves
  • 4 x chicken thighs

Method

ingredients continued..
12 baby spinach leaves
2 boccocini balls, thinly sliced
8 sage leaves
1 sprig rosemary, finely chopped
4 garlic cloves, finely chopped
4 slices prosciutto
½ cup dry white wine
2 tablespoons olive oil
¼ teaspoon chilli flakes
1 tablespoon grated parmesan
Salt and pepper

1. Lay the chicken flat on a surface. Place a slice of bocconcini, a sage leave, and a sprinkle of garlic (reserve half the garlic to be used for the chicory), rosemary and salt and pepper, 3 spinach leaves per chicken
2. Roll the chicken and then wrap with prosciutto and tie securely with kitchen string
3. Heat 1 tablespoon of oil in heavy based frypan. Add the involtini and brown on all sides
4. Add wine, bring to a simmer, cover and cook for 20-30 minutes
5. Cook the Fettuccini in a large saucepan of boiling water until al dente, drain
6. Bring a pot of water to the boil. Add chicory with a good pinch of salt and boil for 3 minutes. Drain and chop coarsely.
7. Heat 1 tablespoon of oil in large fry pan, add chicory, remaining garlic and chilli and sauté for 2 minutes. Remove from the heat and add pasta andparmesan cheese and stir through
8. Remove the involtini from the pan and remove the string. Increase the heat to the pan and reduce the sauce until thick and syrupy, remove from heat and add 4 whole sage leaves
9. Serve the involtini , drizzle with sauce and place chicory pasta on the side

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