#Sun-Dried #Tomato, #Spinach, and #Bacon #Chicken

Food Recipes

#Sun-Dried #Tomato, #Spinach, and #Bacon #Chicken

October 22, 2019

#Sun-Dried #Tomato, #Spinach, and #Bacon #Chicken 
 
Sun-Dried Tomato, Spinach, and Bacon Chicken
One of the best baked chicken breast recipes ever!  Chicken breasts are smothered with creamed spinach, sun-dried tomatoes, and bacon, and then baked in the oven.  Tender, moist, flavorful chicken.  No more boring chicken breasts!

Ingredients

Baked Chicken Breasts:

• 1.5 lb chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)
• 1 tablespoon butter
• 0.5 oz Italian Dressing mix packet (half the packet)

Creamed spinach:

• 1 tablespoon vegetable oil
• 6 oz baby spinach fresh
• 4 garlic cloves minced
• 2/3 cup half and half
• 2/3 cup mozzarella cheese shredded
• 1/8 teaspoon salt

Other ingredients:

• 1/4 cup sun-dried tomatoes drained of oil, chopped into smaller bites
• 4 slices bacon cooked
• 4 slices Pepper Jack cheese or Monterey cheese with jalapenos

Instructions

1. Preheat the oven to 375 F.
2. Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

How to make creamed spinach:

1. In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.

Smothered Chicken Breasts:

1. Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center, and the juices run clear.

#Turkey #Taco #Lettuce #Wraps

Food Recipes

#Turkey #Taco #Lettuce #Wraps

October 22, 2019

 #Turkey #Taco #Lettuce #Wraps

Turkey Taco Lettuce Wraps

Make your weeknight tacos healthy with these Turkey Taco Lettuce Wraps! They're a breeze to throw together and are full of delicious flavors from ground turkey, delicious spices and all your favorite Mexican toppings.

 

Ingredients

• 1 Tbsp olive oil
• 3/4 cup chopped yellow onion
• 1 lb 95% lean ground turkey
• 2 cloves garlic
• Salt and freshly ground black pepper
• 1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• Iceberg or Romain lettuce leaves , doubled up, for serving
• Shredded Mexican cheese , diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving

Instructions

1. Heat olive oil in a non-stick skillet over medium-high heat. Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes.
2. Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.
3. Recipe source: filling loosely adapted from Cooks Illustrated

Recipe Notes

Tips and Tricks For Making Turkey Taco Lettuce Wraps

• You can make the filling in advance and store it in the fridge or freezer (minus the toppings).
• You could also try using ground chicken instead of turkey.
• If you like your food a little spicier try adding hot sauce, more chili powder or red pepper flakes.
• If you can't find Romaine lettuce then iceberg lettuce will work well.
• Toppings not included in nutrition.

 

#Garlic #Butter #Herb #Steak #Bites with #Potatoes

Food Recipes

#Garlic #Butter #Herb #Steak #Bites with #Potatoes

October 22, 2019

 #Garlic #Butter #Herb #Steak #Bites with #Potatoes

 

Garlic Butter Herb Steak Bites with Potatoes are such a simple meal that is full of tender garlic herb melt in your mouth steak with potatoes. This is a meal that the entire family will love!

 

 

 

 

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
• 3 garlic cloves minced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 1 teaspoon oregano chopped
• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• salt and pepper

Instructions

1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
3. Top the steak with fresh chopped herbs.

Food Recipes

#Garlic #Butter #Mushroom #Stuffed #Chicken

October 21, 2019

 #Garlic #Butter #Mushroom #Stuffed #Chicken

Garlic Butter Mushroom Stuffed Chicken

Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! ALL Garlic Mushroom lovers... this is THE chicken recipe of your dreams! 

Ingredients

Mushrooms:

• 
  

4 tablespoons butter

8 ounces (250 grams) brown mushrooms, sliced

4 cloves garlic, minced

2 tablespoons fresh parsley chopped

• Salt and pepper, to taste

Chicken:

• 
  

4 chicken breasts, skinless and boneless

Salt and pepper, to season

1 teaspoon onion powder

1 teaspoon dried parsley

8 slices mozzarella cheese

• 1/4 cup fresh grated parmesan cheese

Garlic Parmesan Cream Sauce:

• 
  

1 tablespoon olive oil

2 large cloves garlic minced or finely chopped

1 tablespoon Dijon mustard

1-1/2 cups half and half or use reduced fat cream or evaporated milk*

1/2 cup finely grated fresh Parmesan cheese

Salt and pepper, to your tastes

1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)

• 2 tablespoon fresh chopped parsley

Instructions

Chicken:

• 
  

Preheat oven to 200°C or 400°F.

Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.

Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. 

Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. 

Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.

Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.

Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.

• (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)

Sauce:

• 
  

Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream). 

Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

• Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Notes

*Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*

#Chicken #Pasta in #Creamy #White #Wine #Parmesan

Food Recipes

#Chicken #Pasta in #Creamy #White #Wine #Parmesan

October 21, 2019

#Chicken #Pasta in #Creamy #White #Wine #Parmesan

Chicken Pasta in Creamy White Wine Parmesan

This pasta recipe will remind you of your favorite Italian dining experience!

Ingredients

For cooking chicken:

• 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
• 1/2 cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil

Pasta:

• 12 oz of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter
• 1 small yellow onion (or use 1/2 onion) chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine
• ½ cup Parmesan cheese shredded
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt more to taste
• ¼ teaspoon crushed red pepper flakes

Instructions

• PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 
• In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
• COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
• SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. 
• Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
• COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
• FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
• SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

#Avocado #Feta #Dip

Food Recipes

#Avocado #Feta #Dip

October 20, 2019

#Avocado #Feta #Dip

Avocado Feta Dip

Delicious addicting 'crack' dip made with feta cheese, fresh tomatoes, avocado chunks, vinaigrette, and herbs. Can't get enough of this healthy fresh blend. Perfect party appetizer.

 

 

 

Ingredients

• 2 plum Roma tomatoes, chopped
• ¼ cup onion chopped fine
• 1 bunch fresh curly parsley chopped very fine
• 1 clove garlic minced
• ½ teaspoon oregano
• 1 tablespoon good olive oil
• 2 tablespoons red wine vinegar
• 4 ounces plain crumbled feta cheese
• Salt and pepper to taste
• 2 avocados chopped in chunks

Instructions

• In a bowl combine all the ingredients except the avocado. Stir to combine. Cover and refrigerate for several hours (or overnight if you prefer).
• Add chopped avocado. Stir.
• Serve with tortilla chips.

Notes

This recipe can be made and served immediately. We make it this way very often. However, it does test even better after the flavors have had time to marinade. Enjoy!

#Lemon #Zucchini #Bread

Food Recipes

#Lemon #Zucchini #Bread

October 20, 2019

#Lemon #Zucchini #Bread

Lemon Zucchini Bread

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

 

 

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

 

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.

#Avocado #Egg #Rolls #With #Sweet #Chili #Sauce

Food Recipes

#Avocado #Egg #Rolls #With #Sweet #Chili #Sauce

October 20, 2019

 #Avocado #Egg #Rolls #With #Sweet #Chili #Sauce

Avocado Egg Rolls With Sweet Chili Sauce

These avocado egg rolls are fried to crispy perfection and served with a tasty sweet chili sauce. This recipe is vegetarian and a crowd favorite for party appetizers.

Ingredients

• 10 egg roll wrappers
• 3 avocados peeled and pitted
• 1 roma tomato diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• canola oil for frying

For the sweet chili sauce:

• 4 tablespoons sriracha
• 2 tablespoons white sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Instructions

1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
3. Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.
4. Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls.

#Chicken #Enchilada #Zucchini #Boats

Food Recipes

#Chicken #Enchilada #Zucchini #Boats

October 19, 2019

#Chicken #Enchilada #Zucchini #Boats

Chicken Enchilada Zucchini Boats

All the flavors of chicken enchiladas without the extra carbs from tortillas. These are so flavorful, perfectly filling and perfect for an easy weeknight dinner.

 

Ingredients

• 2 cups cooked and shredded chicken (from about 1 lb)
• 4 medium zucchini (2 1/2 lbs), sliced in half through length*
• 1 1/2 Tbsp olive oil
• 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won't cook through)
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 Tbsp ancho chili powder
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 2/3 cup water
• 1 1/2 tsp cornstarch
• Salt and freshly ground black pepper
• 2/3 cup frozen corn
• 1 1/4 cups shredded Mexican blend cheese
• For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

Instructions

1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
2. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
3. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer.
4. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
5. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in shredded chicken.
6. Remove zucchini from oven and spoon chicken mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5 - 10 minutes longer until cheese has melted and zucchini is tender.
7. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.
8. *Look for zucchini that is wider and more uniform in width.
9. Recipe source: Cooking Classy

 

#Baked #Parmesan #Zucchini

Food Recipes

#Baked #Parmesan #Zucchini

October 19, 2019

 #Baked #Parmesan #Zucchini

Baked Parmesan Zucchini 

Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

Ingredients:

• 4 zucchini, quartered lengthwise
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon chopped fresh parsley leaves

 

 

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

#Quick & #Easy #Dinner #Idea: #Garlic #Toast #Pizzas

Food Recipes

#Quick & #Easy #Dinner #Idea: #Garlic #Toast #Pizzas

October 19, 2019

#Quick & #Easy #Dinner #Idea: #Garlic #Toast #Pizzas

Quick & Easy Dinner Idea: Garlic Toast Pizzas

If you like pizza, how can you go wrong with a garlic toast crust? This 3 ingredient dinner recipe is so simple, even the kids can make it.

 

 

Ingredients

• frozen garlic toast
• pizza sauce
• shredded mozzarella cheese
• toppings of your choice (optional) 

 

 

 

Instructions

1. Bake the garlic toast according to the package directions, but pull it out of the oven about 2 minutes before it's finished. 
2. Top the almost-done garlic toast with pizza sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy).
3. Place back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown. 

#KETO #Cheesy #Garlic "Breadsticks" (4 Ingredients)

Food Recipes

#KETO #Cheesy #Garlic "Breadsticks" (4 Ingredients)

October 19, 2019

#KETO #Cheesy #Garlic "Breadsticks" (4 Ingredients)

KETO Cheesy Garlic "Breadsticks" (4 Ingredients)

This quick and easy low carb recipe is made with simple ingredients that you probably already have on hand. It's super comforting and delicious, yet almost zero carb. It's naturally gluten free and sugar free, and made with NO coconut or almond flour-- yet without that dreaded eggy taste! Just cheesy deliciousness.

Ingredients

• 1 cup shredded mozzarella
• 1 cup grated parmesan cheese
• 1 egg
• 1 tsp garlic powder

 

 

Instructions

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 
2. In a bowl, combine all of the ingredients together until well incorporated. 
3. Place the mixture onto your parchment paper, and flatten it out like you would a pizza crust. 
4. Bake for about 15 minutes, and then switch the oven to broil and move the baking sheet to the top rack for a few minutes to brown the cheese a little. 
5. Slice with a pizza cutter, and enjoy! I like to dip it in a little marinara or pizza sauce. You can also garnish it with red pepper, parsley flakes or Italian seasoning. 

#Pumpkin #Spice #Cookies

Food Recipes

#Pumpkin #Spice #Cookies

October 19, 2019

#Pumpkin #Spice #Cookies

Pumpkin Spice Cookies

These Pumpkin Cookies are super soft & chewy and filled with fall flavors. These are the PERFECT cookies for fall!

 

 

Ingredients

• 2 and 1/2 cups all-purpose flour , spooned and leveled
• 2 teaspoons cornstarch
• 1/2 teaspoon cream of tartar
• 3/4 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoons ground cloves
• 3/4 cup unsalted butter , softened to room temperature
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla
• 1/2 cup canned pumpkin (not pumpkin pie filling)

For the Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 and 1/2 teaspoons cinnamon

Instructions

• Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. 
• In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. 
• Slowly add in the flour mixture. The dough will be very sticky. 
• Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
• When ready to bake, take the dough out of the fridge.   
• Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
• In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. 
• Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
• Place the cookies on the cookie sheets about 2 inches apart. 
• Bake for about 8-10 minutes until the tops look just set.

 

#Chicken #Caesar #Pasta #Salad

Food Recipes

#Chicken #Caesar #Pasta #Salad

October 16, 2019

#Chicken #Caesar #Pasta #Salad

Chicken Caesar Pasta Salad

 

Ingredients

For the dressing:

• 2 teaspoons Dijon mustard
• 2 Tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 3/4 cup mayonnaise
• 2 teaspoons minced garlic
• 1 teaspoon anchovy paste
• 1/3 cup finely grated Parmesan cheese

For the pasta salad:

• 8 oz. uncooked pasta, such as rotini or penne
• 2 hearts of Romaine
• Shredded rotisserie chicken or chopped chicken breasts
• Croutons (optional)
• Parmesan cheese, for serving

Instructions

Make the dressing:

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.

Make the pasta 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.