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Chicken Caesar Penne

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"Baked pastas don't have to be all about red sauce or mac and cheese. This chicken pasta dish with homemade Caesar is like putting a cozy sweater around the famous dressing—warm and inviting—and topping it all off with a crispy Ritz cracker crust."

List of Ingredients

â—¦ ½ teaspoon kosher salt, plus more for the chicken and pasta cooking water
â—¦ 2 boneless, skinless chicken breasts
â—¦ 1 pound penne
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ ¼ cup olive oil
â—¦ ¼ cup vegetable oil
â—¦ ¼ cup fresh lemon juice (from 1 large lemon)
â—¦ 3 cloves garlic, minced
â—¦ 2 teaspoons Worcestershire sauce
â—¦ 6 ounces Parmesan cheese, grated
â—¦ 4 tablespoons unsalted butter
â—¦ 20 Ritz crackers, crushed into fine crumbs


Recipe

Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Cut the chicken into 1-inch cubes and add them to the boiling water. Cook for 4 to 5 minutes and then, using a slotted spoon, remove the chicken and place in a bowl. Return the water to a boil and add the pasta. Cook for 1 minute shy of the instructions on the box; drain.

In a medium bowl, mix together the ½ teaspoon salt, pepper, olive oil, vegetable oil, lemon juice, garlic, Worcestershire sauce, and Parmesan cheese. Toss the pasta and chicken with the dressing and place in a 9-by-13-inch baking pan.

In a microwave-safe bowl, melt the butter. Add the Ritz cracker crumbs, stirring until the crackers have fully absorbed the butter. Sprinkle this mixture over the pasta. Bake for 20 to 25 minutes, until the topping is crispy.

Serves 4