Effortless Chicken Caesar Pasta (Print Version)
# Ingredients:
01 -
3 chopped Romaine lettuce hearts (12 ounces).
02 -
1 tablespoon of butter.
03 -
1/2 cup of Panko breadcrumbs.
04 -
1 tablespoon of olive oil.
05 -
Parmesan cheese, for sprinkling on top.
06 -
1 pound of bowtie (farfalle) pasta.
07 -
1 pound of boneless, skinless chicken breast.
08 -
Salt and pepper, adjust to your taste.
09 -
1 1/2 cups of Caesar salad dressing.
10 -
Two minced garlic cloves.
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil for the pasta.
02 -
Melt the butter over medium heat. Toss in the minced garlic and stir for a minute. Add the breadcrumbs along with a sprinkle of salt and pepper. Let them toast for 2-3 minutes, stirring often, until they're golden. Set this aside to cool.
03 -
Sprinkle the chicken breasts with salt and pepper. Heat the olive oil in a skillet, and cook each side for about 4-5 minutes until fully done. Let the chicken rest for 5-10 minutes before slicing.
04 -
Cook the farfalle pasta until it's just tender. Drain it, then rinse under cold water so it cools down all the way.
05 -
In a large bowl, toss together the cooled pasta, lettuce, chicken slices, and Caesar dressing. Sprinkle on the toasted breadcrumbs and Parmesan before serving. You can serve it immediately or chill for up to 4 hours.
# Notes:
01 -
Tastes best right after making it.
02 -
Rotisserie chicken works as a shortcut.
03 -
Keep the breadcrumbs separate until you're ready to eat.
04 -
Lettuce stays crisp if added last.
05 -
A great dish for warm weather.
06 -
Prep the parts ahead for quicker assembly.