Chicken Caesar Pasta Salad

Dressing:

• 1 TBS anchovy paste
• 2-3 cloves garlic, minced
• 1 TBS freshly cracked pepper
• 1 1/2 lemons, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 c Worcestershire
• 1/2 c olive oil

Salad:

• 1 package GF short pasta, or regular
• 1 can artichokes, chopped
• 1 small can sliced olives, drained
• 2 chicken breasts, cooked
• Tuscan Seasoning
• Salad greens
• Grated Parmesan cheese

In a skillet, drizzle olive oil and put on medium heat. Season your chicken breasts on both sides, poke the chicken with a fork several times to allow it to cook internally on both sides. Put your poked, seasoned chicken breasts in the skillet and cook on both sides. While cooking them on the second side, put the lid on. Cook for 10 minutes, then turn off the heat keeping the lid on for 10 minutes. Don’t peak or lift the lid, allow it to sit for that 10 minutes before checking it.

Go ahead and boil your pasta.

While those a cooking, make the vinaigrette by mixing all of those ingredients together in a food processor or blender.

On a cutting board, chop the artichoke hearts and drain the olives. Set aside.

Drain the pasta and let it sit in the caulender, drying it out a little. Set aside.

Chop the chicken, set aside.

In a large bowl, pour your pasta into it, add chopped chicken, chopped artichoke hearts and sliced olives. Pour the dressing all over, reserve a little, you can always add more. Mix with a spoon. Check to see if salt and pepper are needed.

Place salad greens in an individual bowl and put the pasta salad on top. Sprinkle with grated Parmesan cheese if you want it!

Great served warm or cold. Awesome for packing a lunch for school or work!