Chef Donnell Johnson's Chicken Caesar Salad with Asparagus & Pasta
8-10 oz boneless skinless chicken breast
1/4 cup Parmesan cheese
1/2 lb. Tomatoes diced
1/2 lb. red, yellow & orange mini sweet peppers or bell peppers cut in strips
1/2 .Lb asparagus spears
1 1/2 cup Penne pasta
3-4 cups romaine lettuce
Salt/pepper to taste
Onion powder to taste
Heat sauté pan, add olive oil and sauté asparagus. Add pasta, remove from heat and add peppers. Sauté for 1 minute.
Season chicken breast with salt, pepper, onion powder and grill to 165 degrees.
Chop romaine and add to mixing bowl, then add pasta mixture and toss. Season with black pepper and salt, add 2 tablespoons of Caesar dressing, tomatoes and croutons, top with grilled chicken. Garnish with olive oil, croutons and sprinkle with cheese.
1720 Valley View Drive