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.