Chicken roulades with asparagus, ham, and cheese filling and paprika and garlic cream spaghetti

Ingredients for 6 servings:

• 6 chicken breast fillets
• 12 slices of ham
• 6 tbsp Parmesan, grated
• 12 stalk(s) asparagus, green, freshly cooked
• 4 spring onions
• 150 ml white wine (Grüner Veltliner)
• 300 ml cream
• salt and pepper
• Oil for frying
• 600g spaghetti
• 3 cloves garlic
• 1 bell pepper(s), red
• 250 ml cream
• salt and pepper
• 1 tsp Thai curry powder
• some olive oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

a delicious Sunday lunch

Wash the chicken fillets and pat dry. Place between cling film and gently pound out a thin layer. Season with salt and pepper. Top each fillet with 2 slices of ham and sprinkle with cheese. Arrange the asparagus on top. Roll up tightly and secure with skewers. Trim and finely chop the spring onions. Heat oil in a pan and sear the chicken roulades on all sides. Remove from the pan. Sauté the spring onions in the remaining cooking liquid until translucent. Pour in the wine and cream. Season with salt and pepper and bring to a boil. Add the chicken roulades, cover and simmer for about 15 minutes. Cook the spaghetti al dente. Slice the garlic and dice the bell peppers and fry in a little olive oil. Deglaze with the cream. Season with salt, pepper and Thai curry powder and bring to a boil. Toss the spaghetti in the pan. Serve with the chicken roulades and enjoy.