Lemon Chicken Rolls With Tagliatelle

• 4 chicken breasts about 160g each
• 1/2 cup pitted kalamata olives halved
• 1 clove garlic peeled and finely chopped
• 1 lemon grated zest + juice of 1/2
• 1/2 cup feta crumbled
• 3 tablespoons oil
• 3 sprigs fresh thyme finely chopped
• 6 3/4 tablespoons white wine
• 7/8 cup vegetable stock
• 6 3/4 tablespoons whipping cream
• 4 red peppers pointed, deseeded and cut into rings
• 7/8 pound tagliatelle

1. 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.
2. 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.
3. Meanwhile, cook the pasta in boiling salted water according to the package directions. Drain.
4. 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.

chicken breasts, clove garlic, feta crumbled, oil, thyme, white wine, vegetable stock, whipping cream, red peppers, tagliatelle

Taken from www.yummly.com/recipe/Lemon-Chicken-Rolls-with-Tagliatelle-1408141 (may not work)