Lemon Chicken Rolls With Tagliatelle - cooking recipe

Ingredients

4 None chicken breasts (about 160g each)
70 g pitted Kalamata olives, halved
1 clove garlic, peeled and finely chopped
1 None lemon, grated zest + juice of 1/2
75 g feta, crumbled
3 tbsp oil
3 sprigs fresh thyme, finely chopped
100 ml white wine
200 ml vegetable stock
100 ml whipping cream
4 None pointed red peppers, deseeded and cut into rings
400 g tagliatelle

Preparation

Place the chicken breasts between 2 sheets of plastic wrap and pound to 1/4 inch thickness. Season with salt and black pepper. Sprinkle the olives, garlic, lemon peel and feta on top. Roll up tightly from the short end. Secure with toothpicks.
Heat the oil in a large nonstick skillet on medium heat. Add the chicken and cook 3 mins, turning, until browned all over. Remove from the skillet. Add the thyme and saute for 30 seconds. Add the wine, stock and lemon juice, then return the chicken to the skillet. Reduce heat to low; cover and simmer for 10 mins. Add the cream and peppers and simmer for 10 mins.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Drain.
Remove the chicken from the sauce and slice. Add the pasta to the sauce; toss to combine. Season with salt and black pepper. Spoon the pasta onto serving plates and top with the chicken.