I’ve tried many different combos for my Ceaser dressing and this one (which uses anchovies) is my favourite. Creamy and a little bit tangy, it goes so nicely with crunchy lettuce and juicy chicken. If you don’t like anchovies, use a little extra of Worcestershire sauce instead (it’s got anchovies in it). The anchovies do give the dressing a gorgeous flavour though (and don’t taste at all fishy). 

A traditional Caesar doesn’t have bacon but I like to add a little (in almost crumb form) for an extra burst of saltiness/flavour. Similarly a regular Caesar doesn’t usually have veggies like tomatoes and cucumber but I like to add to bulk out the dish with low calorie, fresh extras. 

If you fancy making this as a leafy salad rather than a pasta salad skip the pasta step below. 

The dressing makes 4 servings, all of which go into the pasta salad. If you are making the pastaless version, you will likely only need 2 servings of the dressing. The left overs will keep in the fridge, covered, for 3 days. 

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 10 points or 408 cals, 9.4g fat, 45.3g carbs, 36.8g protein   

For the dressing (makes 4 servings) 

1 clove of garlic, peeled 

1 anchovy 

1/2 tsp each Dijon mustard and Worcestershire sauce 

Juice of 1/2 lemon 

100g extra light mayo

1 tsp extra virgin olive oil 

20g Parmesan 

Salt and back pepper

For the pasta salad 

1 tsp olive oil

400g chicken breast, raw

2 slices of back bacon, fat removed 

1 x 30g pack of garlic and herb croutons, broken into smaller pieces (I used a rolling pin while the croutons were still in the bag)

2 heads of romaine lettuce, finely sliced 

200g cooked pasta (shape of your choice, I like rigatoni) 

Optional 

Large handful of cherry tomatoes, quartered 

1/2 cucumber, finely diced 

METHOD

1. Pop the pasta on to cook. 
2. Roughly chop the garlic and anchovy and pop into a pestle and mortar. Pound until both have turned into a paste. If the mortar is big enough you can add the rest of the dressing ingredients to it and mix well. If not, transfer to a bowl before you add the rest of the dressing ingredients and mix well. Add a splash of water to loosen until it is the consistency of double cream/yoghurt. Cover and pop in the fridge til everything else is ready.
3. Take the chicken, pop between two sides of baking paper and bash with a meat mallet or rolling pin to flatten (around 1cm thick). Season with salt and pepper. 
4. Add 1 tsp olive oil to a large frying pan and bring to a medium heat. Add the chicken and cook for 3-4 minutes then flip and cook further a further 3-4 minutes on the other side (or until cooked through and it is nice and golden on the outside). Remove from the pan and chop into bite size chunks (or slice and reserve for the top if you prefer). 
5. Take the chicken out the pan and add the bacon. Fry until crispy. Remove from the pan and pop onto a sheet of kitchen paper to absorb any excess oil. Then finely chop to a crumb.
6. Now you are ready to assemble. Into a large bowl add the pasta, tomatoes and cucumber (if having), chicken, bacon, croutons and lettuce. Add the dressing and toss everything together until well combined.
7. Pop into two large bowls and enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Caesar Pasta Salad first appeared on Slimming Kitchen Secrets.

 If you can’t get a hold of the Shwartz Buffalo seasoning or any ranch seasoning (the powdered stuff) , simply leave them out. I’ve bought the Buffalo seasoning in ASDA and Morrison’s so it shouldn’t be too difficult to find but the ranch is a little more tricky. I get mine from either amazon or from an online store called Condimaniac (who also do the most amazing bagel seasoning!!).

I’ve included the points and calorie values for this dish with and without the crouton top. I’ve had it both ways, often having it without the topping if I’m trying to have a lighter meal or if I’m too hungry to wait for the topping to bake!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 

Without Crouton Top

WW = 10 points or 512 cals, 3.9g fat, 69.7g carbs, 54.6g protein

With Crouton Top

WW = 15 points or 621 cals, 10.6g fat, 76.8g carbs, 60.4g protein

INGREDIENTS

• 320g pasta, dry weight
• 400g chicken breast, raw and cut into medium size chunks
• 1 onion, peeled and finely diced
• 3 cloves of garlic, peeled and finely chopped
• 1 tbsp Schwartz buffalo seasoning
• 1 tbsp tomato puree
• 1 tbsp plain flour
• 1 chicken stock cube (made up with 400ml boiling water)
• 150g light cream cheese
• 2 tbsp franks red hot buffalo sauce
• 1 tsp paprika
• 1 tsp ranch seasoning (optional – leave out if you can’t get this)
• ¼ tsp cayenne pepper
• 3 spring onions, sliced
• Handful of fresh coriander, roughly chopped (save a little bit for dressing)

For the crouton top (optional)

• 2 crusts of a loaf of bread, chopped into 1cm cubes
• 1 tbsp olive oil
• ½ tsp garlic granules
• 1 tsp each paprika and mixed herbs
• 30g parmesan
• 50g light mature cheddar

METHOD

1. Put pasta on to cook according to packet instructions. Drain when al dente and pop to one side.
2. Whilst the pasta is cooking spray a large pan with 1kal, add the chicken, season with salt and pepper and the buffalo seasoning spice mix. Fry for 6-7 minutes (until cooked through).
3. Add the onion and garlic and fry for another 5 minutes until the onion is soft.
4. Add the tomato puree, stir and fry for a minute and then add the plain flour, stir and fry for another minute.
5. Next add the chicken stock and simmer until it starts to thicken up (around 5 minutes).
6. Add the cream cheese, buffalo sauce, paprika, ranch seasoning and cayenne pepper with a little more black pepper. Stir and let simmer for 5-6 minutes (add a little more water if the sauce needs loosening).
7. Finally add the spring onions and coriander.
8. Add the drained and cooked pasta to the sauce pan and toss the pasta in the sauce.

*You can serve the dish at this point or you can continue with the below steps to top with the breadcrumbs and bake. *

9. If you are going to bake, pre heat the oven to 180c.
10. Take a frying pan, add the oil, bring to a medium heat and then add the bread, garlic, paprika and mixed herbs with a little salt and pepper. Fry for 3-4 minutes until the bread becomes golden and starts to get crispy.
11. Pop the pasta and sauce into a heat proof dish. Top with the garlic croutons and then sprinkle over the parmesan and cheddar.
12. Bake for 15-20 minutes.
13. Remove from the oven and leave to stand for 5 minutes before serving. Sprinkle over the reserved coriander.
14. Enjoy!

Print

Buffalo Chicken Pasta with Garlic Crouton Top

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

Without Crouton Top

WW = 10 points or 512 cals, 3.9g fat, 69.7g carbs, 54.6g protein

With Crouton Top

WW = 15 points or 621 cals, 10.6g fat, 76.8g carbs, 60.4g protein

Servings 4

Ingredients

• 320 g pasta dry weight
• 400 g chicken breast raw and cut into medium size chunks
• 1 onion peeled and finely diced
• 3 cloves of garlic peeled and finely chopped
• 1 tbsp Schwartz buffalo seasoning
• 1 tbsp tomato puree
• 1 tbsp plain flour
• 1 chicken stock cube made up with 400ml boiling water
• 150 g light cream cheese
• 2 tbsp franks red hot buffalo sauce
• 1 tsp paprika
• 1 tsp ranch seasoning optional – leave out if you can’t get this
• ¼ tsp cayenne pepper
• 3 spring onions sliced
• Handful of fresh coriander roughly chopped (save a little bit for dressing)
• For the crouton top optional
• 2 crusts of a loaf of bread chopped into 1cm cubes
• 1 tbsp olive oil
• ½ tsp garlic granules
• 1 tsp each paprika and mixed herbs
• 30 g parmesan
• 50 g light mature cheddar

Instructions

• Put pasta on to cook according to packet instructions. Drain when al dente and pop to one side.
• Whilst the pasta is cooking spray a large pan with 1kal, add the chicken, season with salt and pepper and the buffalo seasoning spice mix. Fry for 6-7 minutes (until cooked through).
• Add the onion and garlic and fry for another 5 minutes until the onion is soft.
• Add the tomato puree, stir and fry for a minute and then add the plain flour, stir and fry for another minute.
• Next add the chicken stock and simmer until it starts to thicken up (around 5 minutes).
• Add the cream cheese, buffalo sauce, paprika, ranch seasoning and cayenne pepper with a little more black pepper. Stir and let simmer for 5-6 minutes (add a little more water if the sauce needs loosening).
• Finally add the spring onions and coriander.
• Add the drained and cooked pasta to the sauce pan and toss the pasta in the sauce.
• *You can serve the dish at this point or you can continue with the below steps to top with the breadcrumbs and bake. *
• If you are going to bake, pre heat the oven to 180c.
• Take a frying pan, add the oil, bring to a medium heat and then add the bread, garlic, paprika and mixed herbs with a little salt and pepper. Fry for 3-4 minutes until the bread becomes golden and starts to get crispy.
• Pop the pasta and sauce into a heat proof dish. Top with the garlic croutons and then sprinkle over the parmesan and cheddar.
• Bake for 15-20 minutes.
• Remove from the oven and leave to stand for 5 minutes before serving. Sprinkle over the reserved coriander.
• Enjoy!

The post Buffalo Chicken Pasta with Garlic Crouton Top first appeared on Slimming Kitchen Secrets.