Pasta and mushroom soup with chicken involtini

4.8 4 ratings

Prep. 30 min

Total 1 h 15 min

4 portions

Ingredients

Chicken involtini

white wine
50 g
skinless chicken breast fillets (approx. 150 g each)
4
sea salt to season
ground black pepper to season
ham
4 slices
Swiss Cheese
4 slices
asparagus tips trimmed and set aside
8 stalks

Mushroom pasta soup

onion halved
1
fresh Swiss brown mushrooms halved
200 g
salted butter cut into pieces
50 g
extra virgin olive oil to fry
Chicken stock paste (see Tip)
2 tsp
boiling water
1000 g
sea salt
¾ tsp
ground black pepper
2 pinches
ditalini pasta or small dried pasta of choice
300 g
fresh parsley leaves only, chopped, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 885.1 mg

Protein 63.3 g

Energy 3256.7 kJ / 778.4 kcal

Fat 26.1 g

Fibre 4.3 g

Saturated Fat 13.5 g

Carbohydrates 67.7 g

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