We love Chicken Ceasar Pasta. It’s simple enough for a college student to make on a Sunday afternoon and eat all week. It’s ample enough for a girl’s soccer team the night before a big game. It’s elegant enough to serve for company no matter who shows up. Today’s hidden ingredient isn’t too hidden once you add it to the finished dish: sundried tomatoes with some of their delicious oil. Yum!
- Place raw chicken tenders or cut up chicken breasts (skinless, boneless) in 9×13 pan. (I don’t know how many – as many as needed to fill your pan – 2 or 3 whole breasts cut-up or a 4 lb. bag of frozen tenders.)
- 1 bottle of Ken’s Ceasar Salad Dressing
- Two crushed garlic
- ⅓ cup sundried tomatoes
- 1 lb. dry pasta - bow ties or ziti work well
- Pour dressing over raw chicken
- Mix in garlic
- Bake 30 minutes at 350 degrees, covered. (When doubled, cook a little longer.) Remove cover and bake 15 more min.
- Boil pasta til al dente
- Drain and stir in chicken
- Add sun-dried tomatoes down the center when serving – or mix-in altogether. I often don’t use the tomatoes because I forget when it’s a soccer crowd. But, they add piquant and color and children can easily pick them out if they don’t like them.
Try it tonight! Great company dish. Serve with green salad and French bread and you’ll be set. Last time I served it alongside zucchini in coconut oil and corn on the cob. But really, this entree does well all by itself.
When I find Ceasar dressing on sale, I stock up just for the recipe. My guess is that any brand of creamy Ceasar dressing would work – even low-fat – but when Ken’s is $1.99, I buy it.