Recipe 1033 - Chicken Caesar Pasta Salad
Recipe 1033 - Chicken Caesar Pasta Salad
(by Shirley McNevich)
1 - 8oz. box any shape pasta (cooked and drained according to box
directions with 1 tsp. salt--rinse pasta in HOT water rather than cold water)
2 skinless/boneless chicken breast halves (cut into bite sized pieces)
1 - 8oz. bottle Caesar salad dressing
2 green onions (sliced thin) OR 1 small chopped onion
1 - 10oz. bag frozen sugar snap peas OR regular peas (thawed and drained)
1 fresh carrot (washed, peeled and sliced into thin pieces)
1 cup fresh spinach pieces
Parmesan cheese for sprinkling
Remove chicken breasts from package--cover each with Saran wrap, pound
each with a meat tenderizer--remove Saran wrap, then salt and pepper both
sides of each piece to your taste. Cut all chicken into bite sized pieces. In a
skillet over medium heat add 3 to 6 TBSP of the Caesar dressing--add
chicken pieces to the skillet. Stir and cook until chicken is cooked. Add
onions, peas and carrot slices--stir and cook until hot. Add spinach--cook and
stir until spinach is hot. In a large salad bowl add cooked/drained pasta and
chicken mixture--toss. Pour the remaining Caesar dressing on the mixture--
toss to coat. Serve warm. Sprinkle Parmesan cheese on top just before
serving.
Continue to:
Other Recipes:
- 1119 - Chocolate Coated Rice Krispie Bars
- 1069 - Beef & Zucchini Casserole
- 1186 - Fruit Dip
- 1139 - Christmas Cake
- 1084 - Blueberry Dream Whip Pie
- 1050 - Fudge Ribbon Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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