Ingredients

The following ingredients have 8 Servings
  • 1 pound penne rigate or ziti
  • 4 cups shredded cooked chicken
  • 3 tablespoons extra virgin olive oil
  • ⅓ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon very finely minced garlic
  • 1 finely minced anchovy filet or ¼ teaspoon anchovy paste (optional)
  • Kosher salt and freshly ground pepper (to taste)
  • ½ cup finely grated Parmesan cheese (divided)
  • 2 large hearts of romaine (chopped into bite-sized pieces)
  • 1 cup chopped red onion

Instruction

  • Cook the pasta in a big pot of salted water according to package directions.
  • Meanwhile, make the Caesar dressing: In a container with a lid (or the food processor), add the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt and pepper. Cover tightly and shake to combine well, or process to blend. Add half the Parmesan and shake or pulse again to combine.
  • When the pasta is cooked, drain it well, then place into a large bowl. Add the Caesar dressing and toss to coat well. Allow the pasta to cool to room temperature. Add the chicken, romaine, and red onion to the bowl with the remaining Parmesan and toss again.