Ingredients
Croutons
- 1 slice Your choice of bread diced
- 1 tsp Extra-virgin olive oil
- 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 freshly squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated (plus more for topping)
- Salt to taste
- Black pepper to taste
- 2 cups Romaine lettuce chopped
Marry Me Chicken Pasta
- 4 oz Rotini pasta
- 8 oz Chicken breast boneless skinless butterflied
- ⅓ tsp Paprika
- ⅓ tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 tsp Extra-virgin olive oil
- 1 TBSP Butter
- ⅔ tsp Garlic minced
- 1 TBSP All-purpose flour
- ⅔ cup Chicken broth
- ⅓ cup Heavy cream
- ⅓ cup Parmesan cheese grated
- ⅓ cup Sun-dried tomatoes drained
Apple Juice
- 16 oz Apple juice chilled
Instructions
Make the Croutons
- Preheat the oven to 350°F (176°C).
- Drizzle 1 TBSP of extra-virgin olive oil over the bread cubes. Season with salt and pepper. Toss until evenly coated.
- Spread the cubes in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crisp. Set aside.
Prepare the Caesar Salad
- In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly drizzle in the extra-virgin olive oil while whisking constantly. Stir in Parmesan cheese, and season with salt and black pepper to taste.
- Toss the romaine lettuce with the Caesar dressing. Top with croutons and additional Parmesan cheese.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions. Drain and set aside.
Prepare the Chicken
- Season the chicken breast on both sides with paprika, Italian seasoning, salt, and pepper.
- Heat 1 tsp of olive oil in a large skillet over medium-high heat.
- Sear the chicken on both sides and cook until it reaches an internal temperature of 160°F (71°C) and is no longer pink.
- Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing thinly against the grain.
Make the Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds, until fragrant.
- Stir in flour to form a paste. Gradually whisk in chicken broth, heavy cream, and Parmesan cheese.
- Add the drained sun-dried tomatoes and season with additional salt and pepper, if needed.
- Simmer for a few minutes until the sauce thickens.
Combine & Serve
- Toss the cooked pasta into the sauce, stirring to coat evenly.
- Plate the pasta and top with sliced chicken. Garnish with extra Parmesan cheese, if desired.
- Pour chilled apple juice into glasses and serve alongside the meal.
Nutrition
Calories: 917kcal | Carbohydrates: 93g | Protein: 45g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 915mg | Potassium: 1653mg | Fiber: 7g | Sugar: 34g | Vitamin A: 5363IU | Vitamin C: 14mg | Calcium: 347mg | Iron: 5mg
Marry Me Chicken Pasta
Ingredients
Croutons
- 1 slice Your choice of bread diced
- 1 tsp Extra-virgin olive oil
- 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 freshly squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated (plus more for topping)
- Salt to taste
- Black pepper to taste
- 2 cups Romaine lettuce chopped
Marry Me Chicken Pasta
- 4 oz Rotini pasta
- 8 oz Chicken breast boneless skinless butterflied
- ⅓ tsp Paprika
- ⅓ tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 tsp Extra-virgin olive oil
- 1 TBSP Butter
- ⅔ tsp Garlic minced
- 1 TBSP All-purpose flour
- ⅔ cup Chicken broth
- ⅓ cup Heavy cream
- ⅓ cup Parmesan cheese grated
- ⅓ cup Sun-dried tomatoes drained
Apple Juice
- 16 oz Apple juice chilled
Instructions
Make the Croutons
- Preheat the oven to 350°F (176°C).
- Drizzle 1 TBSP of extra-virgin olive oil over the bread cubes. Season with salt and pepper. Toss until evenly coated.
- Spread the cubes in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crisp. Set aside.
Prepare the Caesar Salad
- In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly drizzle in the extra-virgin olive oil while whisking constantly. Stir in Parmesan cheese, and season with salt and black pepper to taste.
- Toss the romaine lettuce with the Caesar dressing. Top with croutons and additional Parmesan cheese.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions. Drain and set aside.
Prepare the Chicken
- Season the chicken breast on both sides with paprika, Italian seasoning, salt, and pepper.
- Heat 1 tsp of olive oil in a large skillet over medium-high heat.
- Sear the chicken on both sides and cook until it reaches an internal temperature of 160°F (71°C) and is no longer pink.
- Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing thinly against the grain.
Make the Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds, until fragrant.
- Stir in flour to form a paste. Gradually whisk in chicken broth, heavy cream, and Parmesan cheese.
- Add the drained sun-dried tomatoes and season with additional salt and pepper, if needed.
- Simmer for a few minutes until the sauce thickens.
Combine & Serve
- Toss the cooked pasta into the sauce, stirring to coat evenly.
- Plate the pasta and top with sliced chicken. Garnish with extra Parmesan cheese, if desired.
- Pour chilled apple juice into glasses and serve alongside the meal.
Nutrition
Calories: 917kcalCarbohydrates: 93gProtein: 45gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 146mgSodium: 915mgPotassium: 1653mgFiber: 7gSugar: 34gVitamin A: 5363IUVitamin C: 14mgCalcium: 347mgIron: 5mg
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