Chicken Breast Stuffed with Spinach with Paprika Sauce and Tagliatelle

Ingredients

• 3 red bell peppers
• 1 yellow bell pepper
• 200 g fresh young spinach leaves
• 60 g bacon (sliced)
• 2 Garlic cloves
• Salt
• pepper (ground)
• 4 chicken breast fillets (ready-to-cook, skinless, 160 g each)
• 2 tbsp olive oil
• 1 onion
• 1 tbsp Tomato Paste
• 1 tbsp balsamic vinegar
• 500 ml vegetable broth
• 400 g tagliatelle
• 2 stems coriander

Instructions

1. 1.

   Preheat the oven to 250°C with upper and lower heat.

2. 2.

   Cut the bell peppers in half lengthwise, clean and seed them. Place the halves skin side up on a parchment-lined baking sheet and bake on the second rack from above until the skins blister and darken.

3. 3.

   Meanwhile, wash, dry, trim and drain the spinach. Dice the bacon into small cubes and crisp it in a pot over low heat. Peel one garlic clove and squeeze it in. Add the spinach (except about 8 leaves) and cover; let it wilt for 2-4 minutes. Drain the spinach with bacon in a sieve and let cool slightly.

4. 4.

   Cover the roasted pepper halves with a damp kitchen towel, let them cool, then peel off the skins. Dice the peppers into small cubes. Reduce oven temperature to 200°C.

5. 5.

   Squeeze out excess moisture from the spinach by hand, roughly chop it, and mix in a bowl with 3 tbsp diced peppers, salt and pepper.

6. 6.

   Wash the chicken fillets, pat dry, and cut a pocket along the lengthwise side. Open the fillets, flatten them, season with salt and pepper, and spread the spinach filling inside. Roll each fillet, tie with kitchen twine, and sear in a hot pan with oil until golden brown all around. Remove and set aside.

7. 7.

   Peel and chop the onion; sauté it in the still-hot pan until translucent. Squeeze the remaining garlic clove in. Add tomato paste and cook for 1-2 minutes. Pour in the diced peppers, vinegar, and vegetable broth, bring to a boil, place the rolls back in, and simmer over medium heat for 15-20 minutes.

8. 8.

   Cook the tagliatelle in plenty of boiling salted water until al dente.

9. 9.

   Wash coriander, shake dry, and finely chop with remaining spinach leaves. Season the paprika sauce with salt and pepper. Drain the pasta, return it to the pot, and mix in the chopped spinach. Plate the noodles with the stuffed chicken rolls and paprika sauce and serve immediately.