Chicken Roulade with Herbed Cheese and Prosciutto

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons garlic and herb spreadable cheese light (such as Alouette )
• 4 teaspoons olive oil extravirgin divided
• 8 ounces fettuccine barilla uncooked
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 ounces pancetta chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 16 large spinach leaves stemmed
• 2 tablespoons water 
• 2 tablespoons white wine 

Equipment

• bowl
• frying pan
• plastic wrap
• meat tenderizer
• kitchen twine

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.
3. Combine cheese and prosciutto in a small bowl.
4. Spread 1 1/2 teaspoons cheese mixture over each breast half.
5. Place 4 spinach leaves on each breast half; flatten with hand.
6. Roll up chicken, jelly-roll fashion, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.
7. Cook pasta according to package directions, omitting salt and fat.
8. Drain well.
9. Place pasta in a large bowl.
10. Sprinkle with parsley and 1/4 teaspoon salt.
11. Drizzle with 2 teaspoons oil; toss gently to coat. Cover and keep warm.
12. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
13. Place chicken in pan, and cook for 6 minutes, browning on all sides.
14. Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done.
15. Remove chicken from pan, and let stand for 2 minutes.
16. Remove twine, and slice each roulade crosswise into 5 equal pieces.
17. Place about 1 cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade.
18. Serve immediately.