Chicken Caesar Pasta Mix (Print Version)

# Ingredients:

→ Core Ingredients

01 - 1 pound chicken breasts without skin or bones
02 - 1 pound dry pasta (bow-tie works best)
03 - 3 hearts of Romaine (12 ounces), chopped roughly
04 - 1 1/2 cups Caesar dressing
05 - Parmesan cheese for garnish
06 - 1 tablespoon olive oil
07 - Table salt and coarse black pepper

→ Crunchy Garlic Topping

08 - 1 tablespoon butter
09 - 2 cloves garlic, crushed or finely chopped
10 - 1/2 cup Panko crumbs
11 - Table salt and coarse black pepper

# Instructions:

01 - Fill a big pot with water and put it on high heat. Add a good handful of salt to give your pasta extra flavor while it cooks.
02 - In a wide pan, melt the butter over medium flame. Throw in garlic, cook for a minute, then add breadcrumbs with a dash of salt and pepper. Stir frequently until golden brown, about 2-3 minutes. Empty into a bowl and clean your pan.
03 - Sprinkle your chicken with salt and pepper generously. Warm olive oil in the same clean pan until it's hot and shiny. Cook each side 4-5 minutes until fully done. Let it sit for 5-10 minutes, then cut into small chunks.
04 - Drop pasta into the bubbling water and cook until tender but still firm. Drain and wash with cold water until completely cool.
05 - Grab a huge mixing bowl and throw in your cold pasta, lettuce pieces, chicken chunks, and Caesar dressing. Mix gently so everything gets covered evenly.
06 - Sprinkle your garlic breadcrumbs on top, add plenty of Parmesan, and crack some fresh pepper over everything. Eat right away or keep cold for up to 4 hours.

# Notes:

01 - For scratch-made Caesar sauce, multiply your recipe by 1.5 to get enough.
02 - You can make this up to 4 hours before your meal and keep it in the fridge.