Chicken Caesar Salad Pasta

I try to make things gluten free… so most of my recipes will reflect that. I got this one from Rachael Ray yesterday (and modified it a bit!). It’s really tasty, easy, and very cheap to make! It makes quite a bit so is great for a casual get together. It tastes great warm, or the next day as a pasta salad.

Ingredients:
Salt
1 pound gluten free brown rice pasta
Olive oil
1 pound boneless skinless chicken thighs or breasts
Black pepper
1 egg yolk
1 Tbsp Dijon mustard
1 tsp Worchestershire sauce
2 cloves garlic grated
1 Tbsp lemon juice
1/2-1 cup grated parmesan cheese
1 head of romaine lettuce, chopped
Boil water, put pasta on to cook… cook according to package directions
Coat bottom of skillet pan with olive oil
Cook chicken over medium heat in pan with olive oil. Cook until almost cooked through, about 3-4 minutes per side
When chicken is almost cooked through, take out of pan and chop into bite sized pieces.
Add more olive oil to pan, if needed. Put chicken pieces back into pan over medium high heat. Season with salt and pepper and cook until pieces are cooked through and browned (stir frequently)
While chicken and pasta are cooking, chop head of romaine lettuce and put pieces in a large bowl
In a food processor, combine egg yolk, Dijon mustard, Worchestershire sauce, garlic, lemon juice, 1 cup of starchy cooking water from the pasta, salt and pepper liberally, and 1/2-1 cup of olive oil
Process above untill mixed
Drain cooked pasta and return to warm cooking pan
Add sauce, parmesan cheese, and chicken to the pasta, toss until mixed. Heat on low until desired temperature is reached
Add pasta/ sauce/ chicken mixture to bowl with lettuce
Toss and serve!!! Enjoy - yummy!
** Toddler variation - I keep a bit of evverything separate for her prior to mixing the sauce in. So she eats plain pasta, lightly seasoned chicken, plain lettuce, and whatever veggie I prepare.