Chicken Caesar Pasta Salad Recipe

  • salt
  • 1 pound penne pasta
  • 1 tablespoon Extra virgin olive oil
  • 1 pound boneless, skinless chicken, cut into small, bite-size pieces
  • black pepper
  • 1 egg yolk
  • 1 tablespoon spicy mustard
  • 1 tablespoon Worcestershire sauce or A1
  • 2 teaspoons garlic salt
  • juice of 1 lemon
  • 1/4 cup canola oil
  • 1/2 cup grated Parmesan cheese
  • 3/4 head Romaine lettuce, chopped fine
In a large pot of boiling water, add salt and pasta. Cook pasta until al dente, according to the package directions. When pasta is done, drain, reserving 1 cup of pasta water.

While the pasta is cooking, place a large skillet over medium-high heat with 1 T. olive oil. Season the chicken with salt and pepper and cook in the pan until golden brown and cooked through, about 3 to 4 minutes per side. Remove from pan and set aside.

While the chicken is cooking, place the egg yolk, mustard, Worcestershire, garlic salt, lemon juice, and salt and pepper in a food processor. Pulse the mixture while drizzling in the canola oil. Add the sauce to the pot of cooked pasta along with the Parmesan cheese and reserved cup of pasta water. Return the pot of pasta to a medium-low heat and cook until most of the liquid has been absorbed and the pasta is coated in sauce, about 2 minutes. Remove from the heat, add cooked chicken and lettuce.

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