Chicken Caesar Pasta
|Categories:||Chicken, Chicken Salads, Quick & Easy, For Kids|
|1 lb||penne pasta|
|1 Tbsp||olive oil, extra virgin|
|1 lb||boneless, skinless chicken, thighs or breasts|
|ground black pepper|
|1/2||bottle of caesar dressing|
|1/2 c||grated parmigano reggiano|
|1/2||head romaine lettuce, chopped|
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DirectionsPlace a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta-cooking water. Drain pasta thoroughly, return to the pot and reserve.While the pasta is cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown and cooked through, 3-4 minutes per side. Remove from the pan and set aside. When cool enough to handle, chop into bite-size pieces.Add the dressing to the pan of cooked pasta along with the Parmigiano Reggiano and reserved cup of pasta water.Toss with the lettuce and chopped chicken, and serve.