Chicken roulade with pink peppercorn and white truffle-infused cream on ribbon pasta – Food & Home M
Chicken roulade with pink peppercorn and white truffle-infused cream on ribbon pasta—luxurious flavors in a light, savory dish. Perfect for special occasions or a delicious weeknight meal.
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Ingredients
- CHICKEN ROULADE
- olive oil
- 10 slices prosciutto
- 6 boneless chicken breasts, skin off
- 10 pieces sun-dried tomato
- 250g (4 cups) fresh baby spinach leaves
- 250ml (1 cup) ricotta
- salt
- freshly ground black pepper
- tagliatelle, to serve
- PINK PEPPERCORN AND TRUFFLE-INFUSED CREAM
- 30ml (2 tbsp) minced shallots
- 10g (1 tbsp) butter
- 250ml (1 cup) chicken stock
- 125ml (½ cup) fresh cream
- 15ml (1 tbsp) whole pink peppercorns
- 5ml (1 tsp) fresh thyme leaves, chopped
- salt, to taste
- 5ml (1 tsp) white truffle-infused
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