Slindile’s Creamy Chilli Pasta Topped with a Crumbed Chicken Roulade

2 People
35 min.
intermediate

Impress your dinner guests with this tasty chicken roulade that comes with a bit of a kick thanks to the addition of Robertsons Crushed Chilli. And, best of all, it does not require a lot of time in the kitchen! Garnish with fresh parsley before serving and enjoy.

Ingredients

Chicken roulade:

1 onion, finely chopped
100 g mushrooms
1 tablespoon salt
1 teaspoon pepper
1 chicken leg (deboned)
1 teaspoon Robertsons Italian herbs
100 g cheddar cheese
¼ cup breadcrumbs
¼ cup flour
1 egg

Pasta:

180 g spaghetti
1 tablespoon Robertsons crushed chilli
1 teaspoon Robertsons crushed garlic
1 cup fresh cream
parsley (for garnish)

Cooking Method

Chicken roulade:

Finely chop the onion and mushrooms and fry. Add salt and pepper to taste and set aside.
Debone the chicken leg and season with salt, pepper, and Italian herbs.
Add the mushrooms, onion and cheddar cheese filling to the chicken and roll into a log using cling wrap.
In separate bowls, mix the flour, egg, and breadcrumbs.
Unwrap the rolled chicken leg and dip it in the flour and egg mixture, then the breadcrumbs, and then deep fry until golden brown
Finish the cooking process in the oven. Bake for 5 to 10 minutes at 180°C. For a smaller chicken thigh, it would be 5 minutes and a larger one would be around 8 to 10 minutes.

Pasta:

Bring salt water to the boil, add your pasta, and cook for 2 minutes.
In a hot pan, add the oil and fry the finely chopped onions, crushed garlic, crushed chilli, and Italian herbs. Let it cook for a minute, then add the fresh cream and cooked pasta and cook for another minute.
Add the cheese, salt, and pepper to taste.
Using a pasta fork, plate your dish in a rectangular shape and slice your chicken roulade to put it on top of the pasta.
Add the sauce and garnish your dish with fresh parsley.