Stuffed Chicken Pasta


  • For Chicken Pockets:
  • Fresh mushroom 10
  • Butter 2 tbsp
  • Oregano 1/2 tsp
  • Salt to taste
  • Egg 1
  • Chicken breasts 2
  • Italian bread crumbs ½ cups
  • For Sauce:
  • Oil ½ cup
  • Garlic cloves 2-3 (chopped)
  • Tomato 2 (chopped)
  • Tomato paste 2 tbsp
  • Black pepper ½ tsp
  • Salt to taste
  • Oregano ½ tsp
  • White fresh mushroom 5-6 (chopped)
  • Fresh basil leaves 5-6 leaves
  • Pasta 1 cup (boiled)

Cooking Directions

  1. Chop mushrooms with butter salt and oregano to make paste.
  2. Take chicken breast cut and make pockets with help of sharp knife.
  3. Put filling at the center of chicken pocket and press sides of chicken breast to seal.
  4. Put stuffed chicken pockets in a bowl, add 1 egg and bread crumbs, mix all and coat well on chicken pockets and deep fry.
  5. For Sauce: Heat oil add garlic, sauté add tomatoes and cook till become paste.
  6. Add tomato paste, black pepper, salt, oregano and mushrooms mix and stir.
  7. Now add boiled pasta and chopped basil leaves, toss well to incorporate.
  8. Dish out pasta on serving platter place chicken pockets decorate with soya and grated cheddar cheese and serve.


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