Smoky chicken, tomatoes, charred baby gem and crispy breadcrumbs are tossed in our quick caesar salad dressing. Worcestershire sauce packs a umami punch instead of anchovies. Get ahead on this recipe by cooking extra pasta the night before.
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
fusilli pasta 300 g
cherry tomatoes 200 g (sliced)
garlic cloves 1 (crushed)
lemon 1 (juice)
chicken breast 2 (sliced)
olive oil 2 tbsp
smoked paprika 1 tsp
breadcrumbs 30 g
dried oregano 1 tsp
Worcester sauce 1 tsp
Parmesan 80 g
Dijon mustard 1 tsp
crème fraîche 100 g
Method
Cook the pasta according to packet instructions
Meanwhile, slice the cherry tomatoes in half and sprinkle with a pinch of salt. Slice the baby gem into quarters lengthways. Crush the garlic clove. Juice the lemon. Thinly slice the chicken
Season the chicken with salt and pepper and sprinkle with the paprika. Heat half the olive oil in a frying pan on a medium-high heat and cook the chicken for 3 minutes on each side, until cooked through. Transfer from the pan
Place each piece of baby gem, cut side down in the same pan you cooked the chicken in. Cook on a high heat for a couple of minutes until lightly charred and remove from the pan
Turn the heat down to low and toast the breadcrumbs with the oregano for 2 minutes, until golden brown. Set aside
Make the dressing: Mix the crème fraîche, the remaining olive oil, Dijon mustard, Worcestershire sauce, garlic, lemon juice and half the Parmesan. You can also add any of the chicken cooking juices for all that flavour plus a dash of water to loosen the sauce. Season to taste how you like it
Toss the cooked pasta in half the dressing. Separate the baby gem leaves and add to the pasta with the chicken and cherry tomatoes. Scatter the oregano breadcrumbs and the rest of the Parmesan on top. Drizzle over the rest of the dressing and serve!
