Chicken Breast Roll with Vegetables

A great pasta dish for any occasion:

1. rinse and dry the chicken breasts, season with salt and season with pepper.

2. top with the prosciutto insert a piece of parmesan on one end and roll up. Place the thyme sprigs on the outside, tie with the spaghetti.

3. in a frying pan, heat the olive oil and fry the rolls all around.

Extinguish with the Noilly Prat and continue to simmer, covered, for about 10 minutes.

5. rinse and clean the vegetables and cut them into pieces, not too small. Peel and chop the onion and the garlic.

Heat the olive oil in a frying pan and sauté the vegetables, onion and garlic. Salt, pepper, pour the vinegar, put the lid on and lower the temperature. Sauté for 5 minutes, sprinkle with sugar and cover again for 5 minutes. Pour a little water if necessary, but not too much.

In the meantime cook the pasta.

Just before serving, increase the temperature of the vegetable pan, push the vegetables together and the arugula on the free space form and fall together.

Keep the chicken rolls warm, pour the whipped cream, cook off the drippings, perhaps season again with salt and season with pepper.

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