Chicken Caesar Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you like mascarpone cheese, then you'll love the winning combination when this creamy cheese is paired with chicken and pasta in Chicken Caesar Pasta Salad Ingredients:
6 ounces uncooked farfalle pasta |
8 cups torn swiss chard |
cooking spray |
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces |
3/4 teaspoon kosher salt, divided |
3/4 teaspoon black pepper, divided |
1 cup unsalted chicken stock (such as swanson), divided |
1 1/2 tablespoons all-purpose flour |
1/3 cup mascarpone cheese |
3 1/2 tablespoons chopped fresh parsley, divided |
3/4 cup toasted fresh breadcrumbs |
4 teaspoons minced fresh garlic |
1/2 teaspoon grated lemon rind |
3 canned anchovies, drained and finely chopped |
2 cups halved cherry tomatoes |
1 cup thinly sliced shallots |
1 tablespoon olive oil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat, and adding Swiss chard to pasta during last 2 minutes of cooking; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture and 3/4 cup stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
3. Preheat the oven to 450°. Combine breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, garlic, lemon rind, and anchovies. Combine tomatoes, shallots, and olive oil. Bake tomato mixture at 450° for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs.
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