Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Slow-Cooked Chicken Involtini with Penne
A slow-cooked Italian involtini with sauteed chicken breast, artichoke hearts and eggplant, finished with fresh basil, balsamic vinegar and pecorino romano, served over penne.
Ingredients
Instructions
Season the chicken breast and saute it over medium-high heat until well browned, about 4 minutes.
Add the artichoke hearts and eggplant, cooking until softened, about 6 minutes.
Stir in the fresh basil, balsamic vinegar, pecorino romano and extra virgin olive oil for a final minute.
Cook the penne separately and drain.
Let the chicken simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the penne, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
