CAESAR CHICKEN PASTA RECIPES

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ONE-POT CAESAR CHICKEN PASTA RECIPE - BETTYCROCKER.COM



One-Pot Caesar Chicken Pasta Recipe - BettyCrocker.com image

This creamy one-pot angel hair pasta has all the tangy Caesar flavors of Parmesan, garlic and chicken, plus some fresh broccoli to make it a meal.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

1 carton (32 oz) Progresso™ chicken broth
8 oz angel hair pasta, broken in half
2 cups chopped cooked chicken
1 1/2 cups small fresh broccoli florets
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup refrigerated creamy Caesar dressing
1/4 cup shredded Parmesan cheese

Steps:

  • In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper.
  • Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 390 , CarbohydrateContent 38 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1040 mg, SugarContent 4 g, TransFatContent 0 g

CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES



Chicken Caesar salad | Jamie Oliver chicken salad recipes image

Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy

Total Time 25 minutes

Yield 2

Number Of Ingredients 15

1 lemon
15 g Parmesan cheese
2 anchovy fillets in oil
4 heaped tablespoons natural yoghurt
½ teaspoon English mustard
1 teaspoon Worcestershire sauce
white wine vinegar
extra virgin olive oil
1 small red onion
½ a small cauliflower (300g)
1 romaine lettuce
olive oil
1 sprig of fresh rosemary
2 x 120 g free-range skinless chicken breasts
1 thick slice of wholemeal bread

Steps:

    1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
    2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
    3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
    4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
    5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
    6. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
    7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.

Nutrition Facts : Calories 418 calories, FatContent 17.5 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 43 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 12.5 g sugar, SodiumContent - g salt, FiberContent 6.1 g fibre

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