Chicken Rollatini with Spinach & Cheesy Elicoidali Pasta
Rollatini are a beloved Italian-American comfort food—a classic dish found in restaurants and family kitchens alike. We're making ours simply by rolling tender chicken breasts around a filling of sautéed spinach tossed with Parmesan, garlic and briny capers. To complete this satisfying meal, we're serving the rollatini sliced atop a bed of elicoidali pasta (similar to rigatoni) dressed with a bit of butter and mascarpone—a perfect complement to the richness of the rollatini.
This recipe contains chicken breasts (boneless skinless), skewers, pasta (rigatoni), spinach (fresh), butter, mascarpone, capers, cheese (parmesan, grated), salt, black pepper
Prep time: 15 min
Cook time: 30 min
- 4 boneless skinless chicken breast
- 4 wooden skewers
- 3/4 lb. rigatoni
- 1/2 lb. spinach
- 2 tbsp. butter
- 2 tbsp. mascarpone cheese
- 1 tbsp. capers
- 1 oz. parmesan cheese, grated
- 1. PREPARE THE INGREDIENTS:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Roughly chop the capers.
- 2. COOK THE SPINACH & MAKE FILLING:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer to a bowl. Stir in the garlic, capers, half the Parmesan cheese and a drizzle of olive oil; season with salt and pepper to taste.
- 3. ASSEMBLE THE ROLLATINI:
Lightly oil a sheet pan. Pat the chicken dry with paper towels; season both sides with salt and pepper. Place on the prepared sheet pan. Evenly spread ¼ of the filling over each seasoned chicken breast. Roll each chicken breast over the filling; thread a skewer crosswise through the centers of the rollatini to keep intact.
- 4. BAKE THE ROLLATINI:
Place the rollatini in the oven and bake 14 to 16 minutes, or until cooked through. Remove from the oven and transfer to a cutting board; let rest for at least 5 minutes.
- 5. COOK THE PASTA:
While the rollatini bake, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
- 6. FINISH PASTA & PLATE YOUR DISH:
While the rollatini continue to bake, add the butter and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated and heated through. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the mascarpone cheese; season with salt and pepper to taste. Remove and discard the skewers from the baked rollatini; slice each crosswise into 4 pieces. Divide the finished pasta and sliced rollatini between 4 dishes. Garnish with the remaining Parmesan cheese. Enjoy!