Chicken Caesar Pasta (Print Version)
# Ingredients:
01 -
1 tablespoon of butter.
02 -
1 tablespoon olive oil for cooking.
03 -
1 pound farfalle pasta, uncooked.
04 -
Salt and black pepper, as needed.
05 -
3 Romaine lettuce heads (12 oz), diced.
06 -
1 pound chicken breasts, no skin or bones.
07 -
1 and 1/2 cups of Caesar salad dressing.
08 -
A handful of Parmesan cheese for garnish.
09 -
2 crushed garlic cloves.
10 -
1/2 cup of Panko breadcrumbs for crunch.
# Instructions:
01 -
Cook the pasta in salted water until it’s just tender. Rinse under cool water, then drain well.
02 -
In a pan, melt butter over medium heat, toss in garlic, and cook briefly. Add breadcrumbs, season lightly, and cook until golden and crisp. Set these aside.
03 -
Rub chicken with salt and pepper. Heat oil, cook each side in a pan for 4 to 5 minutes. Let rest for about 5 to 10 minutes, then slice up.
04 -
Bring a large pot of salted water to a boil for the pasta.
05 -
In a big bowl, mix the pasta, lettuce, chicken slices, and dressing. Sprinkle breadcrumbs and Parmesan on top. Ready to eat or chill for around 4 hours.
# Notes:
01 -
Best enjoyed as soon as possible.
02 -
Rotisserie-style chicken works great too.
03 -
Store breadcrumbs separately to keep them crisp.
04 -
Add the lettuce last to keep it fresh.
05 -
Perfect for warm weather seasons.
06 -
You can prep all parts in advance.