Hands-on Time
30 Mins
Total Time
30 Mins
Serves 6

If you like mascarpone cheese, then you'll love the winning combination when this creamy cheese is paired with chicken and pasta in Chicken Caesar Pasta Salad

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat, and adding Swiss chard to pasta during last 2 minutes of cooking; drain.

Step 2

Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture and 3/4 cup stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

Step 3

Preheat the oven to 450°. Combine breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, garlic, lemon rind, and anchovies. Combine tomatoes, shallots, and olive oil. Bake tomato mixture at 450° for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs.

Ratings & Reviews

mae4181's Review

February 17, 2013

ACognizantCook's Review

February 04, 2013
I had so many hopes for this, but it just didn't work for me. I prepared exactly as written except that I used a different kind of pasta and a mixture of kale & collard greens as I don't like chard. To me, all this tasted like was salt,y fishy anchovy. I had hoped the anchovy with the mascarpone and herbs and spices would blend to create a great caesar flavor, but that just didn't happen. If you don't LOVE anchovies, I wouldn't recommend this dish.