Monday, January 16, 2012

Grilled Chicken Caesar Pasta

Last week at work, my coworker and awesome friend, Jenna, brought a Lean Cuisine Grilled Chicken Caesar dinner to work. It smelled absolutely divine. And, according to her, it was. After thoroughly inspecting her plate and examining the box, I decided to remake this meal tonight. Served with Texas Toast, it was a very satisfying meal.

Can't you see all the deliciousness in there? While not as creamy looking as the original, the portion size was much bigger than their serving and the Caesar taste definitely came through. Very pleased with this meal. You should try it too! Here's the recipe:

Grilled Chicken Caesar Pasta
      Serves 4

1 lb chicken breast, grilled and diced
2 cups broccoli, steamed
8 ounces whole wheat pasta (any kind - I used penne because that's what I had in the pantry)
2 Tbsp canned diced tomatoes, drained
3 garlic cloves, minced
1/2 cup fat free Caesar dressing

Boil the pasta as directed on the box, reserve 1 cup of the pasta water, and drain. While doing so, sautee the broccoli, chicken, and garlic in a non-stick skillet over medium-high heat for 3-5 minutes. Add the diced tomatoes. Add the pasta to the skillet. Add the Caesar dressing and thin out slightly with the reserved pasta water. Toss together and serve.

Up next: Gingerbread cupcakes with cream cheese frosting. I converted the gingerbread cookie recipe into a cupcake recipe. However, I have to perfect it just a tad before showing y'all the finished product. They are yummy!

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