Caesar Chicken Pasta
Caesar salad has gone casserole—complete with the famous dressing and crisp croutons.
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
- Preheat 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 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.