Caesar Angel Hair

We used a whole bottle of Caesar dressing in this sauce and have no regrets. With bacon, lemon juice, Parmesan, and LOTS of black pepper, it's ridiculously good.

INGREDIENTS

  • 12 oz. angel hair
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 c. low-sodium chicken broth
  • 1 pt. creamy Caesar dressing
  • 1/2 c. freshly grated Parmesan
  • 2 tbsp. Juice of 1 lemon
  • 1/4 c. freshly chopped parsley


DIRECTIONS

  1. In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean.
  3. Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel—lined plate. Reserve about two tablespoons of bacon fat in skillet. 
  4. Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.) 

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