Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Marry Me Chicken Pasta
- 4 oz Rotini pasta
- 8 oz Chicken breast boneless skinless butterflied
- 1/6 tsp Paprika
- 1/3 tsp Italian seasoning
- 1 tsp Extra-virgin olive oil
- 1 TBSP Butter
- 2/3 tsp Garlic minced
- 1 TBSP All-purpose flour
- 2/3 cup Chicken broth
- 1/3 cup Heavy cream
- 1/3 cup Parmesan cheese grated
- 1/3 cup Sun dried tomatoes in oil, drained
- Fresh basil for garnish
Apple Juice
- 24 oz Apple juice cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over a baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- Make the Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the Pasta: Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
- Season the chicken with paprika, Italian seasoning, salt, and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides and cook until the chicken is no longer pink and cooked through; to an internal temperature of 160°F (71°C).
- Transfer the cooked chicken to a plate, and wait a few minutes before slicing thin against the grain.
- Make the Sauce: Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
- Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in the drained sun-dried tomatoes. Season with more salt and pepper if needed.
- Simmer the sauce for a few minutes for it to thicken.
- Portion the pasta and top with chicken. Spoon sauce over top. Garnish with basil.
- Garnish with chopped basil leaves and additional parmesan cheese.
- Toss the lettuce, croutons, and dressing together in a bowl.
- Serve pasta with Caesar salad and apple juice.
Nutrition
Calories: 1023kcal | Carbohydrates: 110g | Protein: 46g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 1075mg | Potassium: 1440mg | Fiber: 6g | Sugar: 38g | Vitamin A: 5357IU | Vitamin C: 27mg | Calcium: 343mg | Iron: 5mg
Marry Me Chicken Pasta
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Marry Me Chicken Pasta
- 4 oz Rotini pasta
- 8 oz Chicken breast boneless skinless butterflied
- 1/6 tsp Paprika
- 1/3 tsp Italian seasoning
- 1 tsp Extra-virgin olive oil
- 1 TBSP Butter
- 2/3 tsp Garlic minced
- 1 TBSP All-purpose flour
- 2/3 cup Chicken broth
- 1/3 cup Heavy cream
- 1/3 cup Parmesan cheese grated
- 1/3 cup Sun dried tomatoes in oil, drained
- Fresh basil for garnish
Apple Juice
- 24 oz Apple juice cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over a baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- Make the Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the Pasta: Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
- Season the chicken with paprika, Italian seasoning, salt, and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides and cook until the chicken is no longer pink and cooked through; to an internal temperature of 160°F (71°C).
- Transfer the cooked chicken to a plate, and wait a few minutes before slicing thin against the grain.
- Make the Sauce: Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
- Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in the drained sun-dried tomatoes. Season with more salt and pepper if needed.
- Simmer the sauce for a few minutes for it to thicken.
- Portion the pasta and top with chicken. Spoon sauce over top. Garnish with basil.
- Garnish with chopped basil leaves and additional parmesan cheese.
- Toss the lettuce, croutons, and dressing together in a bowl.
- Serve pasta with Caesar salad and apple juice.
Nutrition
Calories: 1023kcalCarbohydrates: 110gProtein: 46gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 146mgSodium: 1075mgPotassium: 1440mgFiber: 6gSugar: 38gVitamin A: 5357IUVitamin C: 27mgCalcium: 343mgIron: 5mg
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