Stuffed Chicken Breast Over Pasta Recipe

Name: Stuffed Chicken Breast Over Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces boneless, skinless chicken breast, butterflied open; 3 ounces roasted red peppers; 1 ounce parmigiano reggiano (in 2 slices); 2 slices cooked chicken bacon (or your meat of choice); 1.5 ounces fresh mozzarella (in 3 slices); 0.5 ounces grated parmigiano reggiano; 1 tablespoon oregano leaves; 1 tablespoon basil leaves; 1 teaspoon black pepper; 1 teaspoon white pepper; 1 teaspoon sweet paprika; 1 teaspoon ground cayenne; 4 ounces chickpea pasta; 1-2 cups red pasta sauce (see above)

Servings: persons

12 ounces boneless, skinless chicken breast, butterflied open
3 ounces roasted red peppers
1 ounce parmigiano reggiano (in 2 slices)
2 slices cooked chicken bacon (or your meat of choice)
1.5 ounces fresh mozzarella (in 3 slices)
0.5 ounces grated parmigiano reggiano
1 tablespoon oregano leaves
1 tablespoon basil leaves
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon sweet paprika
1 teaspoon ground cayenne
4 ounces chickpea pasta
1-2 cups red pasta sauce (see above)

1
Lay the butterflied chicken breast(s) out on a rimmed baking pan covered with non-stick foil.
2
Coat the breasts with half of the herbs and spices.
3
Place the roasted red peppers off-center along the length of the open breast(s), then lay the bacon pieces followed by the hard cheese slices.
4
Fold the breast over and press lightly. Arrange the breast(s) to be spaced out in the tray. Coat with the remaining herbs and spices.
5
Bake at 400F for 30 minutes (I do this in a convection toaster oven than can handle up to 4 large breasts at a time).
6
Start your pasta with about 5 minutes to go. It should be done, drained, and mixed with the sauce, sitting over low heat, when the 30 minutes are up.
7
Remove the pan chicken and pre-heat the broiler. Top the cooked breasts with the mozzarella and broil until the cheese is bubbly and starts to brown lightly.
8
Remove the chicken from the oven and set for a moment. Take one stuffed breast to a cutting board and divide it into two halves.
9
Divide the pasta and sauce between two shallow bowls, place the half-breast onto the pasta and top with some grated cheese.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces boneless, skinless chicken breast, butterflied open, 3 ounces roasted red peppers, 1 ounce parmigiano reggiano (in 2 slices), 2 slices cooked chicken bacon (or your meat of choice), and more.

Yes, Stuffed Chicken Breast Over Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken Breast Over Pasta

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