Slow-Cooked Chicken Involtini with Penne

Name: Slow-Cooked Chicken Involtini with Penne
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lb chicken breast; 200g artichoke hearts; 200g eggplant; 4 servings penne; 1/4 cup fresh basil; 1/4 cup balsamic vinegar; 1/4 cup pecorino romano; 1/4 cup extra virgin olive oil; 1 tbsp olive oil; to taste salt and black pepper

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.

Total time

38 min

Prep

30 min

Cook

8 min

Difficulty

medium

Cuisine

Italian

Ingredients

1.5 lbchicken breast

200gartichoke hearts

200geggplant

4 servingspenne

1/4 cupfresh basil

1/4 cupbalsamic vinegar

1/4 cuppecorino romano

1/4 cupextra virgin olive oil

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

572

Protein

60.3g

Fat

27.4g

Carbs

17.9g

Fiber

4.8g

Sodium

461mg

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