Ok, maybe this is taking my salad kick a little too far, but I couldn't help myself. Putting Caesar salad dressing on a pasta dish probably isn't the way to go if you are counting calories... but, if you really want to splurge a little... this is the pasta dish for you. It brings everything I love about the salad into one of my favorite meals... PASTA!
My idea was to throw some romaine lettuce in with this pasta - stir it in right at the end just to wilt it a tiny bit, but Chris wasn't really too eager to try it with the lettuce in it. Although he has had grilled romaine before, he did not sound as if he was too thrill with the thought of warmed lettuce in his pasta, so to appease him and to get a little veggie into the mix, I added red pepper instead. The only problem....? if you can call it that... the red pepper sort of overpowered the flavors at times.... but only just a little... only just a little :)
Can you say yum??
Chicken Caesar Pasta
Created by Jenn's Food Journey
2 boneless, skinless chicken breasts
1 Tablespoon lemon juice
1 Tablespoon olive oil
dash of Worcestershire sauce
1 Tablespoon grated parmesan cheese
1 red pepper, stem and seeds removed
8-10oz ziti or penne pasta
1/3 - 1/2 cup Caesar dressing (recipe follows)
1/4 cup parmesan cheese, shredding
1/4 cup panko breadcrumbs, mixed with 1 Tablespoon olive oil and toasted (browned in a skillet or under a broiler)
Caesar dressing - (makes about 2/3 cup)
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
- mix all ingredients together until well combined. Cover and refrigerate for up to one week.
Mix together the lemon juice, olive oil, Worcestershire, and parmesan cheese. Place the chicken in a resealable bag and pour the marinade over top. Seal and refrigerate for 1-2 hours. Preheat grill to 375 degrees F and clean and oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool. Now grill the red pepper by placing over direct heat and allow to grill 3 minutes per side. Remove and thinly slice. When chicken is cool enough to handle, cut into bite size pieces or thinly slice. (You can also cook the chicken and peppers in a skillet over medium high heat if you don't want to grill)
Meanwhile, cook the pasta according to package directions. Drain and pour into large bowl. Add the cooked chicken and peppers. Add Caesar dressing and toss to combine. top with shredded parmesan cheese and toasted breadcrumbs. Serve immediately. Enjoy!
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