Caesar has gone casserole
complete with the famous dressing and crisp, browned croutons!
Caesar
Chicken Pasta
- 7 ounces (2 cups) uncooked
dried penne pasta
2 cups chopped cooked chicken
3/4 cup creamy Caesar salad dressing
1/2 cup reduced sodium chicken broth
1/3 cup chopped green onions
1/4 cup finely chopped red pepper
1 1/2 cups (6 ounces) mozzarella cheese, shredded
1 1/2 cups Caesar-seasoned croutons
1/4 cup grated Parmesan cheese
- Heat oven to 350°F
(175°C). Cook pasta according to package directions. Drain.
- Meanwhile, combine all
remaining ingredients except croutons and Parmesan cheese in
large bowl. Add cooked pasta; stir to combine.
- Spoon pasta mixture into
ungreased 2-quart round casserole. Top with croutons and Parmesan
cheese.
- Bake for 20 to 25 minutes
or until heated through and croutons are golden brown.
Makes 6 (1 1/4-cup) servings.
Tip: Pasta is made from
a durum wheat flour called semolina and comes in hundreds of
different sizes, shapes and colors. Cook pasta in rapidly boiling
water to "al dente", meaning the pasta is slightly
firm when chewed. Overcooked pasta is soft from having absorbed
too much of the cooking water and will break apart easily when
stirred into a casserole.
