Stuffed Chicken Roulade w/ Tomato Pesto Pasta

INGREDIENTS

3 ea      Chicken Breast, Boneless

1 Tbls    Italian Seasoning

3/4 Cup   Spinach - chopped

6 Tbls    Feta Cheese

2 ea      Tomatoes, Plum - diced

6 sl      Muenster Cheese

4 Tbls     Butter

1 tsp    Garlic, Minced
4 oz      Cream Cheese

1 Cup    Milk

3oz      Parmesan Cheese, Grated

1/8 tsp Pepper, Black

3 Tbls   Pesto

12 oz    Pasta Sauce

1 lb      Rigatoni

DIRECTIONS



1.  Preheat oven to 400'

2.  Coat each Chicken Breast w/ 1 tsp of Italian Seasoning.

3.  Tear off a 2 ft. section of plastic wrap and place 1/2 on a cutting board with the other half hanging off the side.

4.  Place a piece of chicken smooth side down on a cutting board and butterfly.

5.  Fold the plastic wrap up and over the chicken to cover.

6.  Using a mallet, pound the chicken to approximately 1/4" in thickness and double its original width.

7.  Fold back the plastic wrap and let it hang over the side again.

8.  Across the center of the Chicken, place 1/4 Cup of Spinach, 2 Tbls of Feta and 2 Tbls of Diced Tomato.

9.  Using the plastic wrap to help hold its shape, roll the chicken tightly to form the roulade.

10. Place the chicken in a shallow baking pan filled with a 1/4" of water in it.

11. Repeat steps 3-10 for the remaining pieces of chicken.

12. Put the baking pan into the center of the oven and cook for 30 minutes or until internal temperature reached 165'.

13. Bring a large pot of cold water to a rolling boil.

14. To make the Alfredo, place the Butter and Garlic into a large saute pan over medium heat.

15. Bring a large pot of cold water to a rolling boil.

16. Once the Butter has melted, add in the Cream Cheese and stir until smooth
17. Whisk in the Milk and bring to a low simmer, stirring frequently.

18. Slowly whisk in the Parmesan to avoid introducing any lumps and then add in the Pepper.

19. Stir in the Pesto and Pasta Sauce

20. Reduce heat to medium-low and simmer, stirring occasionally.
21. Drop the Rigatoni into the Boiling water and cook 12 minutes or until al dente.
22. Drain the pasta and cool down with cold water.
23. Heat a medium saute pan over medium-high heat.
24. Add in 4oz of the Alfredo Sauce and a portion of Rigatoni Pasta. Toss to incorporate and until pasta has heated through.
25. Pour the pasta into a large bowl/plate.
26. Slice a roulade of chicken into 8 pieces and plate on top of the pasta.
27. Simply Delicious!