Two classics combine in this cross between a classic Caesar and a pasta salad - perfect for giving your packed lunch or picnic hamper a little refresh.
- Preheat the oven to 190°C/ Gas Mark 5. Pour 2tbsp of the Caesar dressing over the chicken breasts, cover loosely with foil and bake in the oven for 15-20 minutes or until the chicken is cooked through and the juices run clear when the meat is pierced.
- Blend the ciabatta and Parmesan in a food processor into a rough crumb, spread onto a baking tray and toast for 5 minuets, until crisp. In a large pan of salted water cook the penne pasta according to the packets instructions, drain, toss in the olive oil and set aside to cool.
- Shred the cooked chicken, add to the pasta along with the anchovies and lettuce. Mix the remaining dressing with 1 tbsp of water, pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing, top with the crispy Parmesan crumbs and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.