Ingredients
- 2 cups rotini pasta
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1 cup croutons
- 1/2 cup Caesar dressing
- Juice of 1 lemon (optional, for extra zing)
For a vegetarian option, you can substitute the chicken with grilled tofu or chickpeas. If you’re keeping an eye on carbs, swap the pasta for a mix of zoodles and spaghetti squash.
Instructions
- Start by cooking the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper.
- Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Remove from heat and let it rest before slicing it into thin strips.
- In a large bowl, combine the cooked pasta, chopped romaine lettuce, cherry tomatoes, and Parmesan cheese.
- Add the sliced chicken on top of the salad mixture.
- Drizzle with Caesar dressing and lemon juice, tossing gently to coat all ingredients evenly.
- Sprinkle croutons over the top just before serving to maintain their crunchiness.
Remember, the best meals are made by taste and intuition. Trust your senses and adjust the seasoning or dressing as you see fit, just like my abuela taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International