Caesar salad pasta

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300g rigatoni

3 tbsp olive oil

50g leftover ciabatta bread, cut into 1cm cubes

2 chicken fillets, sliced

A pinch of Dried oregano

1/2 cucumber, halved lengthways and slices

120ml Caesar dressing

1 head of romaine lettuce, shredded

25g Pecorino Romano, or Parmesan

, grated

Bring a pot of salted water to the boil and cook the rigatoni for 10 minutes until al dente, then drain.
Heat half of the oil in a frying pan over a medium heat and toss in the bread cubes. Fry for 3-5 minutes, stirring frequently, until the bread is golden and crisp all over. Add the oregano and stir again to coat. Remove from the pan and leave to cool.
Add the remaining oil to the pan and cook the sliced chicken for 8-10 minutes until cooked through, stirring regularly.
Toss the cooked pasta, chicken, cucumber and dressing in a large bowl. When ready to serve, gently fold in the salad leaves, top with the croutons and sprinkle over the cheese.

Per serving: 416kcals, 15.3g fat (4.6g saturated), 46.9g carbs (6.1g sugars), 23g protein, 2.5g fibre, 0.306g sodium

By easyFood