Creamy Caesar Pasta Salad Recipe Recipes Recipe For Chicken

CREAMY CHICKEN AND PASTA SALAD

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
• Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
• Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

CHICKEN CAESAR PASTA SALAD RECIPE BY TASTY

Steps:

• Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
• Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
• Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
• In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
• Nutrition Calories: 3059 Fat: 110 grams Carbs: 267 grams Fiber: 22 grams Sugars: 22 grams Protein: 242 grams
• Enjoy!

CHICKEN CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
• Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CREAMY CHICKEN-PASTA CAESAR SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain.
• Stir together Seasoning mix, croutons, mayonnaise and milk in large bowl. Stir in pasta-vegetable mixture. Stir in chicken and pea pods.
• Spread salad onto serving platter. Place tomato wedges around salad. Refrigerate any remaining salad.

CHICKEN PASTA CAESAR SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with remaining ingredients; serve immediately.

CHICKEN CAESAR PASTA SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
• Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
• Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
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CHICKEN CAESAR PASTA (ONE POT!)

Steps:

• Slice each chicken breast in half to create two thinner pieces of equal size. Season each side with lemon pepper seasoning.
• Place the chicken in a freezer Ziploc bag and add ¾ cup of Caesar dressing (save ¼ cup for the pasta sauce). Coat the chicken with the dressing and seal. Refrigerate for 20 minutes (or longer if time allows.)
• Meanwhile, shred the Parmesan cheese and set it aside. It should be at room temp when added to the sauce.
• Take ¼ cup of the Caesar dressing and whisk it with ¾ cup milk. Set it aside, it should also come down to nearly room temp. Don't worry if it's not completely uniform in consistency.
• Heat the oil over medium-high heat in a large high-walled skillet or dutch oven.
• Add the marinated chicken and let it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.
• Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Transfer any juice left on the plate back to the pot.
• Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.
• Add the chicken broth, and use a silicone spatula to "clean" the bottom of the pot. Slowly stir in the milk/Caesar dressing. Bring to a boil.
• Add the angel hair pasta and use kitchen tongs to gently bend the noodles into the pan as they soften. (If preferred, you can also break them in half.)
• Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.
• Once the pasta is softened and cooked through, add the capers and decrease heat to low.
• Gradually sprinkle in the Parmesan cheese, use tongs to toss and combine. Add the chicken back to the pan along with the lemon juice. Stir to combine.
• Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.

BAKED CAESAR CHICKEN RECIPE

Steps:

• Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
• If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
• Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
• Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
• Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
• If desired, garnish with chopped parsley.

CHICKEN CAESAR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
• Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.

CAESAR PASTA SALAD

Steps:

• Combine all dressing ingredients in a large bowl. Refrigerate.
• Cook pasta al dente according to package directions. Run under cold water and drain well.
• Season chicken breasts with olive oil and seasoning to taste. Grill over medium heat 4-5 minutes per side or until juices run clear. (165°F). Rest until cooled then chop or slice.
• Combine all salad ingredients in a large bowl. Toss with desired amount of dressing.
• Serve immediately.