Creamy Mushroom & Spinach Stuffed Chicken with Vegetable Pasta
1 hour 30 minutes
846 reads
About Creamy Mushroom & Spinach Stuffed Chicken with Vegetable Pasta
This recipe elevates simple ingredients into a culinary masterpiece! Enjoy juicy, cheesy chicken breasts roasted to perfection, bursting with a flavorful filling of broccoli, spinach, and mushrooms. Served alongside a vibrant vegetable pasta in a decadent creamy white sauce, this dish is a guaranteed crowd-pleaser.The lighter stuffing, packed with nutritious vegetables, makes it a healthy and delicious option for even the pickiest eaters. Prepare for a symphony of textures and tastes in every bite!This recipe is perfect for a special occasion or a weeknight dinner when you want to impress.
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Recipe Time & More
Prep45 minutes
Cook45 minutes
Total1 hour 30 minutes
Ingredients
Chicken Breast Stuffing
- 100 gm Cheese grated (e.g., parmesan or mozzarella)
- 200 gm Broccoli chopped
- 200 gm Mushrooms chopped
- 400 gm Spinach chopped
- 1 tbsp Italian Seasoning
- 2 tsp Olive Oil
- Salt to taste
- Pepper black, crushed, to taste
- 4 Chicken Breast about 6 oz each, flattened
- Salt for sprinkling on chicken, to taste
Creamy White Sauce
- 1 Onion finely chopped, large
- 50 gm Mushrooms
- 200 ml Milk
- 1/3 cup Cheese grated
- 1 tsp Italian Seasoning
- Salt and pepper, sugar, to taste
- 1/2 cup Stuffing leftover
- 1 tbsp Olive Oil
- 1 tbsp Garlic crushed
- 1 tsp Corn Flour
Vegetable Pasta
- 200 gm Pasta Sauce red
- 50 gm Cheese for pasta, grated
- 200 gm Vegetables baby corn, carrots, cauliflower, chopped (e.g., green peas), mixed
- 300 gm Pasta cooked according to package directions
- 2 tbsp Olive Oil
- 1 Onion finely chopped
- 2 tbsp Garlic crushed
- Italian Seasoning to taste
- 50 ml Milk
Instructions
Prepare the Chicken Stuffing
- Heat olive oil in a pan. Add broccoli and sauté for a couple of minutes.
- Add chopped mushrooms and spinach. Season with salt, Italian seasoning, and crushed pepper.
- Cook until vegetables are tender and most of the moisture has evaporated.
- Remove from heat and let cool completely.
Prepare the Chicken Breasts
- Flatten each chicken breast using a meat mallet.
- Sprinkle lightly with salt.
- Add a portion of the cooled stuffing to each breast, top with grated cheese.
- Fold the chicken breast over the filling and secure with toothpicks if needed.
- Repeat for all chicken breasts.
Sear and Roast the Chicken
- Heat 2 teaspoons of olive oil in a pan. Sear the stuffed chicken on both sides over high heat for about 1 minute to brown.
- Add thyme for extra flavor (optional).
- Transfer chicken to a baking tray and roast at 428°F (220°C) for 12-15 minutes, or until cooked through.
Make the Creamy White Sauce
- Heat olive oil in a pan. Add crushed garlic and chopped onion, cook until softened over low heat.
- Add mushrooms and cook for 4-5 minutes.
- Pour in milk and bring to a simmer. Add Italian seasoning, salt, pepper, and sugar (optional).
- Stir in cornflour and grated cheese until thickened.
- Remove from heat and set aside.
Make the Vegetable Pasta
- Heat olive oil in a skillet. Add chopped onions and garlic; cook until golden brown.
- Add mixed vegetables and cook until nearly tender.
- Stir in Italian seasoning, salt, pepper, and milk. Cook for a few minutes.
- Add red pasta sauce, cooked pasta, and grated cheese. Cook for another 4-5 minutes, stirring occasionally.
Assemble and Serve
- Serve the roasted chicken breasts over a bed of the vegetable pasta, drizzled with the creamy white sauce. Garnish with extra Parmesan cheese (optional).
Recipe Notes
Expert Tips
- For extra flavor, marinate the chicken breasts in Italian dressing for 30 minutes before stuffing.
- Don't overcrowd the pan when searing the chicken; cook in batches if necessary to ensure even browning.
- For a richer white sauce, use heavy cream instead of milk (or a combination of both).
- Feel free to customize the vegetable pasta with your favorite vegetables. Bell peppers, zucchini, or asparagus would all be delicious additions.
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Recipe Nutrition
Calories: 741kcalCarbohydrates: 85gProtein: 32gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 54mgSodium: 1994mgPotassium: 1444mgFiber: 10gSugar: 10gVitamin A: 12830IUVitamin C: 85mgCalcium: 613mgIron: 6mg
Soma Pradhan
Articles: 41
4 Comments
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This looks so inviting! I’m eager to try it.
Looks so yummy! Excited to make it.
This looks perfect! Thanks for posting.
Absolutely delicious! Can’t wait to try it.