Ingredients

• For the Chicken:
• 3 tablespoons fresh lemon juice
• 2 tablespoons plus 1/2 cup extra-virgin olive oil
• 3/4 pound boneless skinless chicken breasts or lean, well-trimmed steak
• For the Pasta:
• 1/2 pound dried bowtie pasta (farfalle)
• For the Dressing:
• 3 canned anchovy fillets
• 3 garlic cloves, peeled, crushed
• 1 tablespoon worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 cup plain low-fat yogurt
• 6 ounces small cherry tomatoes or grape tomatoes
• 1 scallion, thinly sliced crosswise
• 1/4 cup coarsely chopped italian parsley
• 6 tablespoons freshly grated parmesan cheese
• 2 cups packaged Caesar-style croutons
• romaine lettuce leaves

Directions

1. FOR THE CHICKEN:

2. Combine lemon juice and 1 tablespoon oil in large bowl. Add chicken, turn to coat. Let stand 20 minutes.

3. FOR THE PASTA:

4. Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside.

5. FOR THE DRESSING:

6. Use fork, mash anchovies and garlic in large bowl until smooth paste forms. Whisk in remaining 2 tablespoons lemon juice, Worcestershire sauce, and mustard. Whisk in yogurt. Gradually whisk in remaining 1/2 cup oil. Season dressing to taste with salt and pepper.

7. TO COOK CHICKEN:

8. Preheat broiler. Sprinkle chicken breasts generously with salt and black pepper. Place chicken on broiler pan and broil until cooked through, turning chicken once, about 12 minutes. Cool. Cut chicken crosswise into 1/4-inch-thick slices.

9. TO ASSEMBLE:

10. Combine chicken, pasta, tomatoes, scallions, and parsley in large bowl. Add dressing and Parmesan cheese. Toss to coat. Cover and refrigerate.

11. TO SERVE:

12. Place Romaine lettuce leaves on individual plates. Mound salad atop lettuce leaves. Scatter croutons over each and serve.

Email to a friend | Print this recipe | Back