Chicken, Cheese & Spinach Scallopini Recipe (Infotek3000)

Chicken, Cheese & Spinach Scallopini Recipe
Penne, Chicken Breast, Baby Spinach Leaves, Olive Oil, Scallopini Cooking Sauce, Asparagus, Red Capsicum, Water.

Recipes > Main Meals > Chicken

Ingredients
375g penne
4 medium chicken breast fillets, skin on
4 slices Jarlsberg cheese
150g baby spinach leaves
1 tablespoon extra light olive oil
575g Leggo’s chicken scallopini cooking sauce
200g asparagus, trimmed
1 red capsicum, sliced
2 tablespoons water

Method
Cook the pasta in a large pan of boiling water for 10 minutes or until just tender. Drain and set aside. Keep warm. Cut a deep pocket into each chicken breast. Gently push a slice of the cheese and a quarter of the spinach into each pocket. Suing 2 to 3 toothpicks, close and seal the pocket. Repeat with the remaining chicken, cheese and spinach. Heat a large deep frying pan. Brush with oil. Brown the chicken breasts for 2–3 minutes on each side or until golden brown. Spoon over the scallopini sauce. Reduce heat to medium. Cook, covered, for 9 minutes or until chicken is cooked through. Heat the remaining oil in a frying pan. Toss the asparagus and capsicum for 3 minutes. Add water. Cook, covered, for 2 minutes. Arrange the pasta in serving bowls. Cut each chicken breast into 4 thick diagonal slices. Place on the pasta. Spoon over the sauce. Top with the asparagus and capsicum toss. Serve immediately.

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