Informations supplémentaires
35 min.
|
818 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the onion and the sun-dried tomatoes. Roughly chop the lettuce. Cut the bread into slices.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain.
3. Cook the chicken
Pat the chicken dry. Cover with the spices, a drizzle of oil, salt and pepper. Heat a grill pan or regular pan over medium-high heat. Cook the chicken 3-4 minutes on one side. Flip, cover and cook 7-8 minutes over low heat until the center is cooked.
4. Cook the sauce
Heat a drizzle of oil in a saucepan over medium heat. Add the onion and sun-dried tomatoes and cook for 3-4 minutes. Add salt and pepper. Add the canned tomatoes, a pinch of sugar and 1/2 2P | 3/4 3P cup of water. Bring to a boil. Reduce the heat to medium-low and let the sauce simmer for 6-8 minutes. Adjust the seasoning to taste. Add the cooked pasta to the sauce.
5. Prepare the appetizer
Place the slices of bread on a baking sheet. Brush with a drizzle of oil if desired. Cook in the oven for 10-12 minutes. In a large bowl, combine the lettuce with the Caesar sauce, Grana Padano and bacon bits. Add a drizzle of oil to taste. Add pepper. When the bread is cooked, garnish the croutons with the Caesar salad.
6. Plate your dish
Serve the Caesar croutons as a starter then serve the pasta with the grilled chicken. Bon appétit!
300gChicken Breast
1unitCiabatta Bread
0.5unitGrean Leaf Lettuce
45mlCaesar Dressing
15gGrana Padano Cheese
180gLinguine
398mlDiced Tomatoes
0.5unitYellow Onion(s)
4unitSun-Dried Tomatoes
20gSimulated bacon bits
6gItalian Spices
What you need
818 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
102g
34%
fat
21g
32%
cholesterol
102mg
34%
fiber
8g
32%
protein
54g
saturated
6g
30%
sodium
1304mg
54%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg