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Wednesday, October 24, 2012

Chicken Caesar Pasta

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
Printable Recipe 
Ingredients:
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.

Directions:
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!

One Year Ago:  A Cook's Book For Cooks
Two Years Ago:  Sour Cream Corn Muffins
 

14 comments:

StephenC said...

Okay, we've gone more than a week without having pasta. I'm very fond of the Caesar flavors and will bookmark this so as to get my heinie in gear.

Debbie said...

This looks delicious. Definitely my kind of meal!

Big Dude said...

Outstanding idea Jenn and since I've been craving pasta this may be on the menu here very soon.

Cranberry Morning said...

I cannot wait to make this - and the dressing! I'm pinning this recipe. I really needed a good, poison-free Caesar dressing recipe, Jenn.

belleau kitchen said...

i'm sorry but this is genius!... all the ingredients in there are just so perfect for pasta... very close to a carbonara actually!... nice work my dear x

Cheeseboy said...

Sounds delicious. Making this soon Jenn.

Biz said...

That looks amazing! So creamy!

Yenta Mary said...

Caesar salad is one of my very favorite foods; so is pasta. You're a genius, combining them!!!

Pam said...

Well this is original and sounds pretty delicious. It works for me!

Pam said...

What a tasty splurge this pasta is. Caesar dressing & pasta together makes my mouth water!

Mary said...

This sounds good to me, Jenn. I wouldn't have thought of the dressing for pasta, but I bet it was delicious. I'm kind of with Chris on this one though. I can't quite wrap my mind around warm lettuce mixed in with the pasta...

Lea Ann (Cooking On The Ranch) said...

I think I counted calories about 20 years ago for about 1 day. This sounds wonderful. Great idea Jenn.

Michael Toa said...

I say Yum! :)
I used to be one of those annoying people who counts calories, I was on a strict diet to be fair. But now, everything in moderation including moderation itself. What a delicious pasta dish Jenn. I actually like the idea of adding the romaine lettuce :)

Chris said...

No lettuce? Okay, how about spinach since it is supposed to be warm. Not a lot, just enough for some color.