Chicken involtini with ribbon noodles and tomato sauce

Name: Chicken involtini with ribbon noodles and tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Mozzarella cheese; 8 thin, narrow chicken escalopes (approx. 80 g each); 6-8 Tsp red pesto; 16 (approx. 65 g) deep-frozen cream spinach minis; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g ribbon noodles; 1 small onion; 4 Stem(s) Basil; 1 TABLESPOON Tomato paste; 250 ml Vegetable broth (instant); 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Toothpicks

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Mozzarella cheese
8 thin, narrow chicken escalopes (approx. 80 g each)
6-8 Tsp red pesto
16 (approx. 65 g) deep-frozen cream spinach minis
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g ribbon noodles
1 small onion
4 Stem(s) Basil
1 TABLESPOON Tomato paste
250 ml Vegetable broth (instant)
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Toothpicks

Directions

1
Drain the mozzarella and cut into 8 thin slices. If necessary, place the chicken escalope between cling film. Spread the schnitzel thinly with red pesto. Place a slice of mozzarella and 2 pieces of spinach on each end.
2
Roll it up and pin it with a toothpick. Heat 1 tablespoon of oil in a pan. Brown the rolls in it all around, season with salt and pepper, then place them on a baking tray or in an ovenproof dish.
3
Cook the rolls in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Cook pasta in boiling salted water according to package instructions. Peel and finely chop the onion.
4
Wash the basil, dab dry and finely chop the leaves of 2 stems. Heat 1 tablespoon of oil in a small pot. Sauté onion for 1-2 minutes, then add tomato paste and sauté.
5
First add broth, then tomatoes and basil and simmer for 5-7 minutes at medium heat. Chop the tomatoes if necessary. Season the sauce with salt, pepper and some red pesto. Drain the pasta. Arrange involtinis, ribbon noodles and sauce and garnish with basil.