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Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, steamed pesto chicken rolls with whole wheat pasta. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Steamed Pesto Chicken Rolls with Whole Wheat Pasta is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Steamed Pesto Chicken Rolls with Whole Wheat Pasta is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook steamed pesto chicken rolls with whole wheat pasta using 13 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Steamed Pesto Chicken Rolls with Whole Wheat Pasta:

1. Make ready chicken boobs
2. Take prosciutto
3. Take pesto
4. Make ready whole wheat rotini
5. Take can small black pitted olives
6. Make ready can artichoke hearts, quartered
7. Get sun-dried tomatoes, sliced
8. Make ready lemons, juiced
9. Make ready parsley, chopped
10. Take top dried basil
11. Get butter
12. Get olive oil
13. Prepare salt and pepper

Instructions to make Steamed Pesto Chicken Rolls with Whole Wheat Pasta:

1. Start by placing a medium pot of salted water to boil for the pasta and a pot with steamer insert and an inch of water to boil for the chicken
2. Assemble ingredients
3. Butterfly the chicken. Begin by placing each breast down on a cutting board. Lay your hand on top of the breast and insert a knife between the breast cutting the breast in half.
4. The breast should unfold.
5. Separate the butterflied breast. Repeat for the other breast.
6. Place a layer of plastic wrap over a chicken breast to prevent splatter.
7. Using a meat mallet or rolling pin pound the breasts gently until uniformly 1/4 inch thick.
8. Season liberally with salt and pepper (and MSG if you feel like it). Remember this will be steamed so you won't build flavor by cooking, thus you need to season well.
9. Tear off 4 sheets of aluminum foil and stack.
10. Spray foil with pam. Place a chicken on the foil. Layer two pieces of prosciutto on the chicken
11. Spread 1 Tbsp pesto on the chicken
12. Roll the chicken up
13. Roll the foil over the chicken into a tube
14. Tighten the tube by twisting the foil ends in opposite directions to form a cyliner
15. Repeat with remaining chicken
16. Combine the olives, artichoke, tomatoes, lemon juice, basil, parsley, butter and oil in a bowl. Season with salt and pepper
17. Place the chicken in the steamer.
18. Pour the noodles in the pot of water.
19. Boil and steam for 10 min.
20. Reserve 1/3 cups of noodle water. Drain noodles.
21. Return noodles to the pot, add the reserved pasta water, and the artichoke mixture. Stir to melt the butter. Taste for seasoning. No seriously…taste it. It likely needs salt. Whole wheat pasta is dry and there's no sauce. Give it a sprinkle. If it's dry… a little more oil.
22. Plate with pasta and sliced chicken.

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