Chicken Involtini with Mushroom Rigatoni

Name: Chicken Involtini with Mushroom Rigatoni
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portion
Ingredients: 50 gram white wine; 4 chicken breast fillet, skinless; ¾ teaspoon salt; ½ teaspoon black pepper, ground; 4 slice mortadella; 4 slice Fontina cheese; 125 gram asparagus; 100 gram onion; 200 gram mushroom, fresh; 50 gram butter, unsalted (from cows' milk); vegetable oil; 1000 gram water; 1 heaped teaspoon chicken stock paste; ¾ teaspoon pepper, ground; 300 gram pasta, dried, type rigatoni; parsley leaf, fresh

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Prep. 25 min

Total 1 h 30 min

4 portion

Ingredients

white wine
50 gram
chicken breast fillet, skinless
4
salt plus extra for seasoning
¾ teaspoon
black pepper, ground
½ teaspoon
mortadella
4 slice
Fontina cheese
4 slice
asparagus halved (approx. 8 spears)
125 gram
12 green bean, fresh
onion quartered
100 gram
mushroom, fresh halved
200 gram
butter, unsalted (from cows' milk) diced
50 gram
vegetable oil for frying
water
1000 gram
chicken stock paste
1 heaped teaspoon
1 chicken stock cube (for 0.5 l), crumbled
pepper, ground plus extra for seasoning
¾ teaspoon
pasta, dried, type rigatoni dried
300 gram
parsley leaf, fresh chopped