Grilled chicken, pasta, and crisp romaine tossed in creamy Caesar dressing with Parmesan and croutons.
# What You Need:
→ Protein & Pasta
01 - 2 boneless skinless chicken breasts (approximately 14 oz)
02 - 9 oz short pasta (penne, rotini, or farfalle)
→ Vegetables
03 - 1 large head romaine lettuce, chopped
04 - 1 cup cherry tomatoes, halved
→ Dressing & Toppings
05 - ½ cup Caesar dressing
06 - ½ cup freshly grated Parmesan cheese
07 - 1 cup garlic croutons
08 - Freshly ground black pepper to taste
→ Marinade
09 - 1 tbsp olive oil
10 - 1 tsp garlic powder
11 - ½ tsp salt
12 - ¼ tsp black pepper
# Directions:
01 - Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside to cool slightly if serving chilled.
02 - While pasta cooks, preheat a grill pan or skillet over medium-high heat.
03 - Brush chicken breasts with olive oil and season with garlic powder, salt, and pepper.
04 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
05 - In a large bowl, combine cooked pasta, chopped romaine, cherry tomatoes, and Caesar dressing. Toss gently to coat.
06 - Top with sliced grilled chicken, Parmesan, croutons, and black pepper. Serve immediately warm, or chill in the refrigerator for 30 minutes before serving cold.
