- Kate Darne
K&K's Kitchen - Chicken Caesar Pasta
With spring just a few days away, I wanted to share a quick & easy recipe that is perfect for warmer weather. Start to finish, Chicken Caesar Pasta can be on your table in 30 minutes or less and is great for feeding unexpected company!
1 pound dry penne pasta
1 tablespoon butter
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (8 ounce) bottle Creamy Caesar salad dressing ( Maries or Marzettis)
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
1 head romaine lettuce - rinsed, dried and shredded
1 large tomato, chopped
Crumbled bacon (highly recommended)
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. (or grill chicken on BBQ)
In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta &
chicken with ½ the dressing. Then toss pasta mixture (hot or cold) with lettuce, and rest of dressing. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons, bacon and Parmesan curls, if desired.
Great to make ahead and toss with lettuce later.