1 pkg (375 g) | CATELLI SMART® PENNE RIGATE |
3/4 cup (175 mL) | light mayonnaise |
1/4 cup (50 mL) | buttermilk |
3 tbsp (45 mL) | grated Parmesan cheese (approx.) |
2 tbsp (30 mL) | lemon juice |
1 tsp (5 mL) | Dijon mustard |
1 | clove garlic, minced |
1/2 tsp (2 mL) | finely grated lemon zest |
3 | boneless, skinless chicken breasts |
1 1/2 cup (375 mL) | seeded and diced tomato |
1/2 cup (125 mL) | crumbled crisp bacon |
2 tsp (10 mL) | each Worcestershire sauce and anchovy paste (optional) |
Chopped fresh parsley | |
Salt and pepper |
1 | Cook penne according to package directions. Rinse pasta under cold water until cool. Drain well. |
2 | Meanwhile, stir the mayonnaise with the buttermilk, cheese, lemon juice, Worcestershire sauce, anchovy paste (if using), Dijon mustard, garlic, and lemon zest until well combined. Reserve. |
3 | Preheat the grill to medium high. Toss the chicken with 1/4 cup (50 mL) of the dressing mixture and season with salt and pepper. |
4 | Grill the chicken for 5 minutes. Turn the chicken breasts and reduce the heat to medium. Cook chicken for an additional 6 to 8 minutes or until an instant-read thermometer reads 165ºF (74ºC) when inserted into the thickest part of the meat. Remove chicken from the grill. Rest for 5 minutes, then slice thinly. |
5 | Toss the cooled pasta with the remaining mayonnaise mixture, sliced chicken, bacon and tomatoes. Sprinkle with additional Parmesan, salt and pepper to taste. Garnish with parsley. |
For a healthy, delicious meal try our recipe for a Grilled Chicken Caesar Pasta Salad; an innovative spin on an old classic!
Tips | For a quick pantry substitute, use 1 1/2 cups (375 mL) purchased Caesar salad dressing instead of the homemade version. |
Replace the buttermilk with “sour” regular milk by stirring with one quarter of the lemon juice; let stand for 5 minutes before adding to the remaining dressing ingredients. |
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