Chicken Caesar Salad Pasta
Serves 6
4 eggs
6 short cut bacon rashers
2 skinless chicken breast fillets
2Tbsp salt
2Tbsp pepper
1Tbsp olive oil
4 pieces bread, preferably wholegrain
500g penne pasta
3C baby spinach leaves
For dressing:
3/4C 97% fat free mayonnaise
3/4C light sour cream
2Tbsp lemon or lime juice
4Tbsp grated parmesan cheese
2tsp worcestershire sauce
2tsp dijon mustard
1-2 garlic cloves, minced
1. Preheat oven to 180C. Hard boil eggs and set them aside, once cooled cut into wedges. Cut bacon into large pieces and fry until crisp. Cut chicken into strips, toss in a bowl with salt & pepper and fry in oil until browned and cooked through.
2. Cut bread into 9 squares each. Spray a baking tray with oil spray, add bread squares and spray them lightly with oil spray as well. Bake in oven for 10 minutes or until lightly browned.
3. To make dressing combine mayonnaise, sour cream, lemon juice, parmesan cheese, worcestershire sauce, dijon mustard & garlic in a food processor until smooth.
4. Cook pasta in boiling water, according to packet directions, drain and put back in pot.
5. Add spinach to warm pasta, once wilted add bacon and chicken pieces and stir through 3/4 of dressing. Once heated through, spoon into bowls and top with egg wedges, croutons, extra parmesan cheese and reserved dressing.
(Adapted from: Super Food Ideas Magazine, Issue 41 - September 2003)
