Chicken Bruschetta Roll-Ups with Tomato & Artichoke Fettuccine

Try this elegant dish at your next dinner party. It's ready in 45 minutes.
Author:
Publish date:
Chicken Bruschetta Roll-Ups with Tomato & Artichoke Fettuccine image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 4 5-oz boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 4 tsp balsamic vinegar, divided
  • 1/4 tsp each coarse sea salt and fresh ground black pepper, divided
  • 2 cloves garlic, thinly sliced
  • 4 Campari tomatoes, cored, thinly sliced and seeds removed
  • 3 oz fresh mozzarella cheese, thinly sliced
  • 16 fresh basil leaves

PASTA

  • 8 oz whole-wheat fettuccine
  • 2 cloves garlic, minced
  • 2 15-oz jars unsalted artichokes in water, drained, or 2 cups frozen artichokes, thawed
  • 2 cups grape tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 1/3 cup whole buttermilk
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 tsp coarse sea salt
  • 1/4 cup torn fresh basil leaves
  • 3 tbsp unsalted pine nuts, toasted

Preparation

  1. Preheat oven to 350°F. Place chicken on a rimmed baking sheet or glass baking dish. Drizzle 2 tsp vinegar over chicken and sprinkle 1/8 tsp each salt and black pepper over top. On each chicken breast, layer 1/2 clove sliced garlic, 1 sliced Campari tomato, 3/4 oz cheese and 4 basil leaves. Roll chicken from top to bottom and secure with a toothpick. Drizzle 2 tsp vinegar over chicken breasts and sprinkle 1⁄8 tsp each salt and black pepper over top. Cover with foil. Bake for 25 to 28 minutes or until juices run clear. Remove toothpicks.
  2. Meanwhile, prepare pasta: Bring a large pot of water to a boil. Cook pasta according to package directions until al dente, adding minced garlic to cooking water. Drain, reserving 1 cup cooking water; set aside.
  3. Return pasta to pot and heat on medium. Add artichokes, grape tomatoes, remaining 1 tbsp vinegar and reserved cooking
  4. water. Cook for 5 minutes, until tomatoes soften. Add buttermilk, 1/2 tsp black pepper, pepper flakes and 1/4 tsp salt. Continue to cook for 3 minutes, stirring often. (TIP: Gently simmer sauce but avoid bringing to a boil.)
  5. Reduce heat to low and stir in 1/4 cup torn basil and pine nuts. Stir to combine. Cover to keep warm and serve with chicken.

Nutrition Information

  • Serving Size: 5 oz chicken and 1 1/2 cups pasta
  • Calories: 424
  • Carbohydrate Content: 345 g
  • Cholesterol Content: 97 mg
  • Fat Content: 14 g
  • Fiber Content: 8 g
  • Protein Content: 42 g
  • Sodium Content: 473 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 4 g