Spinach & Roasted Red Pepper Stuffed Chicken with Tomato Herb Sauce and Pasta

If you’re looking for a simple meal bursting with flavor, this chicken and pasta dish using fresh ingredients like tomato, basil and parsley is sure to please. Summers are better with this recipe and a flourishing garden in the backyard!

Spinach & Roasted Red Pepper Stuffed Chicken

Makes 4 servings

Ingredients

• 4 5 oz. Boneless, Skinless Chicken Breasts
• 1 Cup Fresh Spinach Leaves
• 1 Cup Roasted Red Peppers (Long Strips)
• Non-stick Cooking Spray
• ½ Cup Provolone Cheese
• 4 Pieces Aluminum Foil (10″x10″)
• Salt and Pepper to Taste

Preparation

1. Preheat oven to 350°
2. Place your chicken breasts between two pieces of plastic wrap and pound with a mallet or a small frying pan so the chicken breasts flatten out evenly.
3. Lay foil pieces flat, spray with non-stick cooking spray until one side of the foil is covered, and lay the chicken breast in the middle of the foil.
4. Season the chicken breast with salt and pepper.
5. Lay the spinach evenly on top of the seasoned chicken.
6. Lay the peppers and provolone on top of the spinach.
7. Starting on one edge of the breast, roll chicken up tightly. Roll chicken breast in the aluminum foil forming a tight rolled cylinder. Wrap rolled chicken breast with foil and twist each end to seal.
8. Place in the oven for 25 minutes or until the internal temperature reaches 165°
9. Once the chicken is fully cooked remove from the oven, unwrap from the foil, and slice into small medallions. Serve immediately with pasta and sauce.

Pasta

You can use your favorite pasta for this dish, but we recommend paccheri, large macaroni or fusilli for this dish. Prepare your pasta according to the instructions on the box (or if you’re really brave, make it homemade!).

Tomato Herb Sauce

Ingredients

• 4 Large Ripe Tomatoes
• ¼ Cup              Extra Virgin Olive Oil
• 2 Cloves Minced Garlic
• ¼ Cup              Fresh Chopped Basil
• ¼ Cup              Fresh Chopped Parsley
• ½ Teaspoon    Crushed Red Pepper Flakes
• ¼ Teaspoon    Salt
• ¼ Teaspoon    Pepper
• ¼ Cup              Romano Cheese
• ¼ Cup              White Wine
• The Juice from Half of a Lemon

Preparation

1. Heat a large sauté pan with olive oil. Place the tomatoes, garlic, crushed peppers, salt and pepper, and Romano into the pan and cook till the tomatoes soften and liquid begins to form in the pan.
2. Add white wine and lemon juice to deglaze the pan.
3. Add basil and parsley.
4. Remove from heat and pour precooked pasta immediately.

Now that you’ve prepared everything, it’s time to plate your delicious pasta meal. Place several chicken medallions on your plate, add some pasta and sauce and top with the Romano cheese.

Did you impress yourself? Share photos on social media with #FourWindsCasinos or by tagging us. The Four Winds culinary team is dedicated to the art of preparing and serving the best foods. Come enjoy breakfast to late night at Timbers, The Buffet, Edgewater Café, Kankakee Grille, and Copper Rock Steakhouse.