Roasted Chicken Stuffed With Cheese, Mushroom, Broccoli & Spinach Served In White Creamy Sauce And Vegetable Pasta
About Roasted Chicken Stuffed With Cheese, Mushroom, Broccoli & Spinach Served In White Creamy Sauce And Vegetable Pasta
An extraordinary dish that transforms regular not so liked ingredients into a work of art. This is Pasta prepared in a decadent white creamy sauce and dusted with parmesan cheese served with juicy stuffed and roasted chicken breasts that is crispy from outside and tender from inside. The stuffing is prepared with superfood like broccoli, spinach and mushroom on the lighter side making it desirable for the fussiest taste buds.
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Recipe Time & More
Ingredients
For the Chicken Stuffing :
- 100 gm cheese grated
- 200 gm broccoli chopped
- 200 gm button mushroom chopped
- 400 gm spinach chopped
- 1 tablespoon Italian seasoning
- 2 tsp oil
- Salt to taste
- Pepper crushed
- Chicken Breast pieces which flattened with help of a hammer
- Salt for sprinkling
For the Creamy white sauce
- 1 onion big, finely chopped
- 50 gm mushrooms
- 200 gm Milk
- 1/3 cup cheese grated
- 1 tsp Italian seasoning
- Salt Sugar and Pepper to Taste
- Some left over stuffing
- 1 tablespoon oil
- 1 tablespoon garlic crushed
- 1 tsp Corn Flour
What You Need For The Pasta
- 200 gm red sauce
- 50 gm cheese grated
- 200 gm vegetables chopped, cauliflower, carrots, baby corn, green peas
- 300 gm pasta cooked as per packet instructions.
- 2 tablespoon oil
- 1 onion chopped finely
- 2 tablespoon garlic crushed finely
- Italian seasoning
- 50 gm Milk
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Instructions
- Heat oil in a pan. Add broccoli and fry couple of minutes.
- Next throw in the chopped mushrooms and spinach.
- Add salt to taste, Italian seasoning mix and crushed pepper.
- Cook till there is no water content in the pan and vegetables are cooked properly.
- Switch off the flame and let the mixture cool down.
- Take a chicken breast piece and flatten it.
- Sprinkle some salt. Be careful as chicken will turn salty otherwise.
- Add some of the stuffing. Layer with some grated cheese.
- Fold in the breast piece and tuck in with help of toothpick if needed.
- Repeat the process for 3 more pieces.
- Heat 2 tsp oil in a pan. Add the stuffed chicken and cook on both sides for a minute on high flame to give it a nice color.
- Add some thyme for the flavour
- Put it in a baking tray and roast for 12 to 15 minutes at 220 degree centigrade.
- To Make the White Sauce, Heat oil in a pan.
- Add crushed garlic and onions and cook on low flame till turns pink.
- Add mushroom pieces and cook for 4 to 5 minutes more.
- Add milk to it and bring it to boil.Add the seasoning, salt and pepper.
- Add sugar to taste(This is optional).
- Add some cornflour at the end and grated cheese.
- Let it cool down. The White creamy sauce is ready.
- To Make the Pasta, Heat oil in a skillet
- Add onions and garlic and cook till golden pink
- Add vegetables and cook till 90 % done.
- Add Italian Seasoning, salt , pepper, milk and cook for some time.
- Add red sauce, cooked pasta, grated cheese and cook for 4 to 5 minutes more.
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Recipe Nutrition
Calories: 741kcal | Carbohydrates: 85g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1994mg | Potassium: 1444mg | Fiber: 10g | Sugar: 10g | Vitamin A: 12830IU | Vitamin C: 85mg | Calcium: 613mg | Iron: 6mg
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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.