Chicken Rolls With Pesto Pasta

• 4 boneless skinless chicken breast halves (6 ounces each)
• Salt and pepper
• 1/4 cup chopped fresh basil
• 1/4 cup crumbled feta cheese
• 2 garlic cloves, peeled and halved
• 3 tablespoons olive oil, divided
• 1/2 pound sliced fresh mushrooms
• 2 green onions, thinly sliced
• 2 tablespoons chopped red onion
• 1 tablespoon chicken broth
• 8 ounces uncooked angel hair pasta
• 3/4 cup prepared pesto sauce

1. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place 1 tablespoon basil, 1 tablespoon feta cheese and a garlic clove half down the center of each chicken breast half. Roll up and secure with toothpicks.
2. In a large skillet, brown chicken in 2 tablespoons oil on all sides. Place in an 8-in. square baking dish. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add broth; cook and stir until bubbly. Pour over chicken.
3. Cover and bake at 325u0b0 for 20-30 minutes or until chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Toss with pesto sauce. Discard toothpicks. Serve chicken with pasta and mushroom mixture.

chicken breast halves, salt, fresh basil, feta cheese, garlic, olive oil, mushrooms, green onions, red onion, chicken broth, angel hair pasta, pesto sauce

Taken from www.tasteofhome.com/recipes/chicken-rolls-with-pesto-pasta/ (may not work)