Recipes

• 12 oz. farfalle (bowtie) pasta
• 2 romaine hearts, chopped (12 cups)
• 1/2 bag Fast Classics Breaded Chicken Breast Strips
• ½ cup grated Parmesan cheese, divided use
• ¾ cup Garden Club Mayonnaise
• ¼ cup 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

Instructions

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

Filed Under

• Salads