Pesto Pasta/Caesar Salad/Garlic bread

1 servings
pasta, rotini or penne
4.0 ounce(s)
pesto, basil
1.0 ounce(s)
onion, yellow-diced
0.13 whole
zucchini, diced
0.125 whole
squash, summer-diced
0.06 whole
tomatoes, grape
1.0 ounce(s)
garlic, minced
1.0 ounce(s)
1.0 ounce(s)
parmesan cheese, shredded
0.75 ounce(s)
bread, baguette or similar
2.0 slice(s)
lettuce, romaine
0.125 head(s)
1.0 ounce(s)
dressing, Caesar
1.0 ounce(s)
chicken, breast
6.0 ounce(s)

Restrictions alimentaires
Wheat / Gluten

Spécifications de la recette

Boil water, add salt & pasta-cook to al dente, drain and immediately toss with pesto. Grill or pan sear chicken breast-dice and add to pasta. Dice and sauté vegetables (onion, squash, zucchini) & add to pasta. Halve the cherry tomatoes and add to either the pasta or salad. Cut bread in half lengthwise. Mix soft butter with minced garlic and smear on to bread-season with salt and pepper-griddle until bread becomes golden. Slice for service. Chop/tear up romaine into bite size pieces, place in a large bowl-toss lightly with Caesar dressing, add croutons & parmesan cheese.