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Steamed Pesto Chicken Rolls with Whole Wheat Pasta
Steamed Pesto Chicken Rolls with Whole Wheat Pasta

Before you jump to Steamed Pesto Chicken Rolls with Whole Wheat Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably pick out many items out of habit. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? One nutritious substitute that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

As you can see, it’s not hard to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to steamed pesto chicken rolls with whole wheat pasta recipe. You can have steamed pesto chicken rolls with whole wheat pasta using 13 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to prepare Steamed Pesto Chicken Rolls with Whole Wheat Pasta:
  1. Prepare chicken boobs
  2. Take prosciutto
  3. Use pesto
  4. Prepare whole wheat rotini
  5. Prepare can small black pitted olives
  6. Take can artichoke hearts, quartered
  7. Prepare sun-dried tomatoes, sliced
  8. Use lemons, juiced
  9. Provide parsley, chopped
  10. Get top dried basil
  11. Prepare butter
  12. Take olive oil
  13. Prepare salt and pepper
Instructions to make Steamed Pesto Chicken Rolls with Whole Wheat Pasta:
  1. Start by placing a medium pot of salted water to boil for the pasta and a pot with steamer insert and an inch of water to boil for the chicken
  2. Assemble ingredients
  3. Butterfly the chicken. Begin by placing each breast down on a cutting board. Lay your hand on top of the breast and insert a knife between the breast cutting the breast in half.
  4. The breast should unfold.
  5. Separate the butterflied breast. Repeat for the other breast.
  6. Place a layer of plastic wrap over a chicken breast to prevent splatter.
  7. Using a meat mallet or rolling pin pound the breasts gently until uniformly 1/4 inch thick.
  8. Season liberally with salt and pepper (and MSG if you feel like it). Remember this will be steamed so you won't build flavor by cooking, thus you need to season well.
  9. Tear off 4 sheets of aluminum foil and stack.
  10. Spray foil with pam. Place a chicken on the foil. Layer two pieces of prosciutto on the chicken
  11. Spread 1 Tbsp pesto on the chicken
  12. Roll the chicken up
  13. Roll the foil over the chicken into a tube
  14. Tighten the tube by twisting the foil ends in opposite directions to form a cyliner
  15. Repeat with remaining chicken
  16. Combine the olives, artichoke, tomatoes, lemon juice, basil, parsley, butter and oil in a bowl. Season with salt and pepper
  17. Place the chicken in the steamer.
  18. Pour the noodles in the pot of water.
  19. Boil and steam for 10 min.
  20. Reserve 1/3 cups of noodle water. Drain noodles.
  21. Return noodles to the pot, add the reserved pasta water, and the artichoke mixture. Stir to melt the butter. Taste for seasoning. No seriously…taste it. It likely needs salt. Whole wheat pasta is dry and there's no sauce. Give it a sprinkle. If it's dry… a little more oil.
  22. Plate with pasta and sliced chicken.

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