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1
Cook the spinach (four minutes in a covered Corningware dish in the microwave does it for me).
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2
Drain/squeeze out all of the water (be careful, it will be very hot) and set aside.
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3
Slice the chicken breast into thin slices.
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4
Each large breast should make about three slices around a quarter inch thick.
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5
Pound each of the chicken slices thin enough so it will be easy to roll up (about an eighth of an inch thick)
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6
On each piece of chicken place one slice of Proshiutto, spread one third (if you have three pieces) of the spinach, top with a layer of Parmesan cheese.
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7
Carefully roll up each piece of chicken into a tight roll (roll down the length of the slice, not across the width).
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8
Fasten each roll with two toothpicks or, if you prefer, tie with twine.
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9
Sprinkle each piece with a shake or two of the spices to your taste.
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10
Get the pasta water ready so everything will be done at the same time.
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11
In a large skillet that can be covered brown the chicken rollups on all sides (use olive oil if you like).
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12
When browned sufficiently, put the can of chicken stock and the can of mushrooms (drained first) into the skillet.
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13
Bring to a boil and cover.
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14
Keep a rolling boil while cooking.
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15
Dump the pasta into the boiling pasta water when the chicken comes to a boil and set the timer for ten minutes.
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16
After five minutes turn the chicken rolls over.
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17
After another two minutes (three minutes remaining) remove the cover from the pan so the stock reduces some.
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18
You will likely have to increase the heat to keep the stock boiling when the cover comes off.
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19
After ten minutes, everything is done.
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20
Drain the pasta and dish.
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21
Place one of the chicken rollups on each bed of pasta.
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22
Spoon some of the stock and mushrooms over the dish and serve.
