To serve 6.

3 chicken breasts (6 halves)
6 slices of salami
6 slices of provolone cheese
1 package of linguini
1/2 cup of heavy cream
2 carrots
1 large onions
1 package of frozen spinach
1 green pepper
flour
salt and pepper

Vegetable soup

In a pot cook together, for about 1 hour:

1 quart 14 oz can of chicken stock (or homemade stock)
3 carrots
2 celery stalks
1 large onion, sliced thin
2 tomatoes, sliced thin
thyme, bay leaf, parsley, garlic

Preparing the chicken

• Prepare the chicken breasts by flattening them between a plastic bag.
• Set aside.
• In a saucepan, cook the spinach until all water is evaporated.
• In a food processor blend the carrots and pepper.
• In a small saucepan cook the onion in olive oil until tender.
• Add the spinach, the carrots and pepper and cook gently for 10 minutes.
• Season to taste.
• Lightly flour the chicken breasts.
• Line each breast with a slice of salami and a slice of cheese.
• Divide the vegetable puree to cover each breast.
• Roll the breasts of chicken and place in a deep casserole.
• Cover with the hot vegetable soup.
• Cook in a 350°F preheated oven for 30 minutes.
• In a large casserole cook the linguini following the directions on the package.

To serve

• Remove the chicken rolls from the soup and reserve in a warm serving dish.
• Sieve 1 cup of the soup in a saucepan and reduce until it thickens.
• Add the cream and reduce again.
• Put some linguini in each plate along with one roll of chicken.
• Cover with the sauce.
• Serve immediately.