Spinach and Cheese Chicken Roulades with Tagliatelle

Ingredients:

4 skinless chicken breast fillets

100g cream cheese with herbs and garlic

250g frozen spinach, defrosted

Salt and freshly ground black pepper

Olive oil

350g tagliatelle

10ml butter

50ml chopped fresh herbs of your choice

Wooden cocktail sticks

Method:

Preheat the oven to 220˚C.

Cut the chicken breasts almost in half horizontally. Spread the cream cheese over the butterflied fillets. Squeeze the excess liquid from the spinach and divide between the chicken breasts.

Season, then roll up the fillets like a Swiss roll, starting from the pointed end. Secure each one with a wooden cocktail stick and place in a roasting tin. Drizzle over a little olive oil and roast for 15 minutes or until the juices from the chicken run clear when pierced.

Meanwhile cook the tagliatelle according to package instructions. Drain and toss with the butter and mixed herbs. Divide between 4 warmed bowls. Slice the chicken and arrange on the pasta.

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