Ingredients:
1 lb bow tie pasta, cooked according to package directions
1 -2 chicken breasts, skinned,pounded flat ( add additional breasts for extra servings)
2 teaspoons olive oil
1 tablespoon chopped onions
1 clove garlic
2 canned anchovy fillets, drained
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/3 cup chicken broth
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
3 tablespoons grated parmesan cheese
1 cup broccoli
1 cup cauliflower
5 cherry tomatoes, halved
3 tablespoons grated parmesan cheese, for topping
Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions.
Cook flattened chicken breast and chopped onion in oil until done.
Cut into strips and set aside.
Make caesar dressing.
Peel and mince garlic clove.
Mash together garlic and anchovy fillets until smooth.
Add lemon juice, olive oil, chicken broth, mustard, pepper, Worcestershire sauce, and parmesan cheese to garlic mixture and whisk until smooth.
Cut broccoli and cauliflower into 1-inch pieces.
Cut tomatoes in half.
Mix together the cooked chicken, pasta, vegetables, and dressing, stirring to coat well.
Pour into casserole dish and sprinkle top with the remaining parmesan.
Bake for about 20 minutes or until vegetables are to desired crispness.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.