Chicken Caesar pasta

The popular chicken Caesar salad is made more substantial.

Ingredients

• 4 chicken breast
• 500ml hot chicken stock
• 320g farfalle pasta
• 1 Little Gem lettuce, finely shredded
• small handful Parmesan shavings
• sea salt and freshly ground black pepper
• Caesar dressing

Method

1. Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.
2. Add the pasta bows to the pan along with a generous pinch of sea salt. Cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.
3. Roughly chop the chicken and stir into the pasta along with the dressing, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.
4. Divide the pasta salad between bowls and garnish with the reserved Parmesan shavings.