Caesar Style Chicken Pasta

    Caesar Style Chicken Pasta

    (214)
    7saves
    50min


    211 people made this

    Using many elements of a traditional Caesar salad this one is based around pasta. Ideal as a side dish or a light entree.

    Ingredients
    Serves: 8 

    • 500g penne pasta
    • 1 tablespoon butter
    • 6 skinless, boneless chicken breast halves, cut into 2cm cubes
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon salt
    • 1 (250ml) bottle Caesar salad dressing
    • 1/4 cup (60ml) red wine vinegar
    • 1/2 cup grated Parmesan cheese
    • 1 head cos lettuce, rinsed, dried and grated
    • 1 large tomato, diced

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Bring a large saucepan of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frypan over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove frypan from heat.
    3. In a bowl mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce and dressing mixture. Place in large serving bowl and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.
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    Reviews and Ratings
    Global Ratings:
    (214)

    Reviews in English (214)

    by
    36

    I thought this dish tasted a lot like a well-made chicken caesar salad. I did make a few modifications: used more heat resistant shredded spinach instead of lettuce and used only enough caesar dressing to coat (but not drown) the other ingredients. I was even able to eat it for lunch the next day!  -  19 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    35

    this was a great recipe. i used spinach instead of the lettuce and added bell peppers (yellow and red) for more color and to add some extra vegtables. It turned out great!  -  24 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    24

    This is a good side dish or one to take to a potluck. Tasty and would make again.  -  12 Jul 2002  (Review from Allrecipes USA and Canada)

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