Chicken Caesar Pasta Salad

This is a keeper recipe per hubby, so I'll give this the labels of super easy and hubby approved!

This was made a bit easier this go as I had 2 already leftover baked chicken breasts in the freezer.  They had been seasoned with garlic and rosemary but I think if you want to add chicken, you can decide how you want to do this.  Or... you can go vegetarian and leave off the meat or add roasted chickpeas.  I bet they would be awesome on this salad!

Chicken Caesar Pasta Salad

Ingredients:
Cooled Cooked Pasta (I used bowtie)
Chopped Romaine Lettuce
2 Cubed Chicken breasts
Shredded Parmesan Cheese
Caesar Dressing of Choice
Seasonings of choice for Pasta (water is usually salted for boiling so I choose unsalted seasonings like garlic and pepper)
EVOO
croutons (optional) I served hubby's with 1/2 pita. 


Cook Pasta and drain.  Put pasta back in pan and toss a little EVOO, garlic, pepper, and parsley for flavor.  Let cool. 

If you need to cook your chicken breasts.  Bake or pan fry as preferred.  Do this along with the pasta so both can set aside to cool a bit.  When cool, cube chicken breasts.

While everything is cooking, you can begin chopping your lettuce. 

Now that everything is done... it's time to plate!

I put a pasta fork full of pasta on the plate first.

Then I topped with a ton of Romaine

Then I added about a handful (I have small hands) of chicken.

Top with the shredded parmesan

Drizzle with your Caesar dressing

Enjoy!

I made my pasta ahead of time so it had time to cool a lot so my lettuce didn't get soggy.  It was also helpful having the chicken only warm rather than hot for the same reason.  I'm guessing this dinner, from "scratch" wouldn't take but 30 minutes to prepare (depending on your chicken and pasta cooking times and allowing to cool a bit. 

I had enough left to make a 3rd salad for lunch the next day. 

Chicken Parmesan Dinner with Low Carb Side Options

This is one of my most requested dinners.  Honey is not picky and eats everything I make, but every now and then he asks for something specific, so I do my best to come through.

This is on the simple side, since I love simple things.  =)  I don't bother with breading the chicken.  This not only saves on carbs and calories but also saves on the mess.

Another great thing about this dinner is that I'm cooking for 2 but this makes enough for 4 servings plus a little extra for someone's lunch the next day.  Leftovers rock!

Simple Chicken Parm
Ingredients:
1 lb package of organic boneless skinless chicken breasts
block mozzarella cheese to shred(you can use pre-shredded, but we don't because of the added junk it has)
1 jar of organic tomato sauce (I think Walmart's brand is wild oats or something like that)
1 small can of tomato paste
garlic fresh or garlic powder
Italian seasoning blend
grated Parmesan cheese

Caprese Salad Side
fresh tomatoes sliced
sweet onion sliced
mozzarella shredded
basil
balsamic vinaigrette

Additional Sides (optional)
Dreamfields pasta for honey
Zoodles for me (organic zucchini)

Preheat oven to 350 degrees.  Spoon some of the tomato sauce on the bottom of a glass backing dish.  Add the chicken breasts and top with a little more sauce, garlic (fresh or powder), italian seasoning, and grated parmesan cheese.  Cover with foil and bake for about 20 minutes.

Put the sauce in a small pan, add a can of tomato paste, season with garlic, italian seasoning, grated parmesan cheese, and of course WINE (just a little) and heat on low.

Then I went and had a glass of wine on the deck because it was gorgeous outside!  You can do something productive if you want.  

After about 20 minutes, start boiling the pasta water and prepare the sides by slicing the tomatoes and onions, shredding the mozzarella cheese (enough for your caprese salads and to top the chicken breasts) and give your veggeti a workout with some organic zucchini.

Once you get the pasta in the boiling water (about 1/2 the box), pull the chicken out and top each breast with mozzarella.  Put the chicken back in the oven uncovered.

When the pasta is cooked, drain and the put back in the pan and add some of the warm tomato sauce.

Microwave the zoodles for 1 minute on high.

The cheese on the chicken should be yummy, gooey by now and slightly browned.  YUM!

Time for presentation:

Assemble caprese salad on side of plate, alternating tomato and onion.  Top with shredded mozzarella cheese, pink salt and pepper, basil (if you have it) and drizzle balsamic vinaigrette on top.

Add your pasta or zoodles and chicken breast.  Top with warmed sauce as desired.

low carb option with zoodles

Enjoy!!

Pesto Pasta Recipe

Still on a pasta kick...tonight was Pesto Pasta

The simple version...
Cook pasta of choice (I used whole wheat penne)
While pasta is cooking I sliced fresh veggies on hand (peppers and onions) then cooked them in the frying pan with olive oil until warm but still crisp.
While stirring the pasta and veggies occasionally, I prepared a Knorr pesto packet. (Takes about 6 minutes)

I drained the pasta and then placed the cooked veggies in a bowl and used the "seasoned" pan to warm some Tyson frozen oven roasted tenderloin pieces. This takes about 5 minutes

I tossed everything in my pasta and topped it with some feta crumbles (because I had some...ha!)

Enjoy with a fresh veggie side like grape tomatoes.

It was really easy and good. Dinner was ready in about 20 minutes, give or take.

photo by Tracy Hilbun

Saturday Easy Chicken Pasta Recipe

BJ said he wanted lasagne... I was not inspired to make it, even though I agreed.  Because he is so easy to please, he said I didn't have to make it.  I need to make it soon though!

Anyway... I was not inspired period.  So... went to the store...

Aisle of inspiration.... the salad dressing aisle!
I think this feeds 4-6 depending on how much you put on your plate

1 lb of boneless skinless chicken (breasts or thighs)
1/2 package of plain cream cheese (softened)
1 can (10 1/2 oz) of cream soup of choice - I used cream of chicken with herbs
1/4 - 1/2 cup of dry white wine
1/4 cup of Italian style salad dressing... I used Tuscan Italian
pasta of choice ( I had thin spaghetti on hand)
fresh parsley

Cut up the chicken in bite size cubes.  Drizzle some extra virgin olive oil in a medium frying pan and heat up on lower heat.  Add chicken to pan.  Lightly season with some salt and pepper and toss in the oil.  Cook partially on a lower medium temp for a few minutes... do not cook thoroughly

In a mixing bowl... add the cream cheese, can of soup, wine and dressing... mix with a whisk.  add a little bit of cream or milk for a thinner consistency if desired.

Add chicken and cream mixture to slow cooker and cook on high for 2 hours or low for 4-5 hours.

cook pasta and drain.  I tossed a little of the salad dressing on the pasta to keep it from getting sticky.

Serve pasta topped with the chicken and sauce.  Top with a little fresh parsley.

I served this with a salad and cheddar garlic biscuits.

This did not take a long time to prepare, had few ingredients, and had a mild flavor. 

Enjoy!