Rigatoni with Mushrooms and Green Asparagus Stuffed Chicken Involtini
Rigatoni with mushrooms and green asparagus stuffed chicken involtini is an elegant Italian-inspired main course. Tender chicken breast rolls wrapped around seasonal asparagus are pan-seared, then finished alongside rigatoni and a buttery mushroom sauce. The Thermomix TM7 chops, sautés and cooks the sauce with precise temperature control while you sear the involtini, delivering a restaurant-style dinner at home.
About this recipe
Rigatoni with mushrooms and green asparagus stuffed chicken involtini Thermomix TM7 brings a true bistro-style dinner to your own kitchen. If you have been searching for a chicken involtini recipe or an Italian pasta TM7 recipe that feels restaurant-worthy yet fits a quick weeknight dinner, this is the one to try. The dish pairs juicy chicken breast rolls wrapped around crisp green asparagus with rigatoni tossed in a buttery mushroom and white wine sauce. The all-in-one kitchen machine takes care of the labour: onions and mushrooms are blended and sautéed directly in the mixing bowl while you brown the involtini in a frying pan, and the reserved wine lifts every caramelised bit of flavour from the pan into the sauce. Homemade chicken stock paste adds deep savoury backbone, and precise, consistent heating keeps the sauce silky without splitting. Ideal for spring dinners, family celebrations or an impressive weekend menu, this recipe turns seasonal asparagus and everyday mushrooms into something memorable.
Preparation tips
- Pound the chicken breast fillets between cling film before rolling so they wrap evenly around the asparagus; secure each involtini with cocktail sticks and remove them just before serving the rigatoni.
- Choose firm green asparagus and snap off the woody ends naturally; thick spears stay pleasantly crisp inside the involtini while thin ones soften, so pick according to the bite you prefer.
- Dry the fresh mushrooms on a clean cloth instead of rinsing them; this keeps the butter-based sauté in the mixing bowl beautifully golden and prevents a watery sauce with the rigatoni.
Recipe variations
- Make it gluten-free by using cornstarch instead of flour for dusting the involtini and choosing gluten-free rigatoni; the mushroom and asparagus flavours stay exactly the same in this version.
- For a festive spring variation, replace the chicken with thinly sliced veal, add a handful of wilted spinach to the mushroom sauce and finish with shaved Parmesan and fresh chives over the rigatoni.
Thermomix TM7 Benefits
- Onions, mushrooms and butter are chopped evenly in seconds in the mixing bowl, giving the sauce a fine, uniform base without manual knife work. [Multi-Function]
- Precise heating sautés the mushrooms at a controlled temperature, releasing their earthy aroma into the butter without any risk of burning. [Precision Control]
- The built-in weighing function lets you portion the wine and chicken stock paste directly into the bowl, so the sauce balance is spot on every single time. [Time Savings]
- While the sauce simmers hands-free, you can sear the asparagus involtini in the pan, saving several minutes compared to juggling everything by hand. [Hands-Free]
- The Varoma steaming option keeps the green asparagus tips bright and tender while the chicken involtini finish cooking, preserving colour and bite. [Multi-Function]
Ingredients
- white wine
- chicken breast fillet, skinless
- fine sea salt
- ground black pepper
- mortadella
- Fontina cheese
- asparagus
- onions
- fresh mushrooms
- unsalted butter