3 chicken breasts
2 cups chopped broccoli florets
1 box cavatappi pasta
1/2 cup of your favorite Caesar dressing
1 large clove garlic, crushed
1/2 tsp crushed red pepper
1 cup chopped cherry tomatoes
2 Tbs of chopped parsley and basil
1/2 cup Olive oil
1 Tbs butter
Parmingiano to taste
Salt and pepper to taste
The morning of, I sliced up the chicken breast and put in a gallon size zip top bag. Nolan poured the Caesar dressing in and we let the chicken marinate all day. The chicken should be marinated for a minimum of 2 hours before cooking.
Add a palmful of salt to pasta water and bring to a boil, add pasta.
In the meantime, add olive oil to the bottom of a saucepan. Add crushed garlic and crushed red pepper and put on low heat to meld the flavors. You do not want to boil or sauté the garlic. Your goal is to make garlic flavored olive oil.
There is not much that Nolan can do to help, so I filled up the kitchen sink with bubbles and gave him a bottlebrush to help me "clean". While he was busy I started sautéing the chicken on medium heat in the Caesar dressing marinade for 4 minutes on each side, or until no longer pink. In the last minute, add the parsley and basil.
Now, back to the pasta. In the last 4 minutes of your recommended cooking time, add the broccoli to the boiling water. When pasta and broccoli are done, drain and add to a large bowl. Mix in butter until melted. Add the garlic olive oil, chicken with sauce, cherry tomatoes and toss. Add salt and shredded Parmigianino to taste. Now it's time to eat- 2gether!
Serves 4-5 people