12 oz. farfalle (bowtie) pasta
2 romaine hearts, chopped (12 cups)
1/2 bag Fast Classics Breaded Chicken Breast Strips
½ c. grated Parmesan cheese, divided use
¾ c. mayonnaise
¼ c. olive oil
6 cloves garlic, chopped
1 tsp. anchovy paste, or 4 minced anchovy fillets
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. lemon juice
Salt and Freshly ground black pepper, to taste
FOR CHICKEN: Top chicken pieces evenly with ¼ c. Parmesan cheese, and cook according to package directions; set aside to cool slightly.
FOR PASTA: Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside.
FOR DRESSING: In a blender or mini food processor, combine all remaining ingredients and blend well.
To serve, place lettuce in a large salad bowl; add pasta and mix lightly. Top with chicken and serve with Caesar dressing. Enjoy!
Kitchen Kimberley's Tip: For a heartier salad, use more Fast Classics Breaded Chicken Breast Strips.
Yield: 8 main dish servings
An Adapted Recipe by Kitchen Kimberley