Caesar chicken pasta salad recipe

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 576 calories / serving
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HE CESARPASTSALAD

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 1tbsp 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 and view the full Food safety at home video.

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  • Ingredients

  • 2 skinless chicken breasts
  • 300g penne pasta
  • 100ml Caesar dressing
  • 2 slices of ciabatta bread
  • 2tbsp grated parmesan
  • 1tbsp olive oil
  • 6 anchovy fillets roughly chopped
  • 1/2 head of hearts of romaine lettuce
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  • Energy 2421kj 576kcal 29%
  • Fat 19.5g 28%
  • Saturates 3.9g 20%
  • Sugars 3.9g 4%
  • Salt 4.3g 18%

of the reference intake
Carbohydrate 63.7g Protein 33.2g Fibre 0.9g

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