Chicken Pinwheels with Pasta

           Simply prepared, these light rolls of chicken breast have zesty Italian flavor

makes 4 servings-prep 20 mins • cook 25 mins

low fat

freeze the pinwheels for up to 1 month

4 boneless and skinless chicken breast halves

salt and freshly ground black pepper

1 garlic clove, crushed through a press

16 large basil leaves, plus more to serve

12 sun-dried tomato halves in oil, drained

olive oil, for brushing

1 cup canned crushed tomatoes

3/4 cup dry white wine

8oz (230g) penne, cooked

●

Prepare ahead Prepare through step 3, then cover and

refrigerate for a few hours until ready to bake. 

1.

Preheat the oven to 400°F(200°C). One at a time, lightly

pound each chicken breast with a flat meat pounder between 2 sheets of

plastic wrap until the breast is about 1/4in (5mm) thick.

2.

Place the chicken breasts,smooth sides down, on a work

surface. Season with salt and pepper.Spread each breast with a little garlic.

Arrange 4 basil leaves and 3 sun-dried tomato halves evenly over each piece

of chicken.

3.

Roll up the chicken to enclose the filling and secure with

wooden toothpicks. Lightly oil a shallow baking dish. Place the breasts

in the dish and brush with oil. Pour the crushed tomatoes and wine

around the breasts.

4.

Bake, basting with the sauce halfway through, about 

25 minutes, until the chicken is opaque when pierced with a knife.

5.

Transfer the chicken to a carving board. Let stand for 

5 minutes. Remove the toothpicks and cut crosswise into

1/2in (13mm) thick slices. Arrange the slices on

individual dinner plates. Add the penne and spoon the sauce on top.

Garnish with basil and serve hot.