Chicken caesar pasta salad recipe
 The ever-popular chicken caesar salad is made more substantial by adding pasta, but it still has the crunchy croûtons and creamy, tangy dressing we all love. 4 chicken thighs, skinless and boneless500ml/18fl oz hot chicken stock320g/11oz farfalle2 handfuls plain croûtons1 Little Gem lettuce, finely shreddedsmall handful Parmesan shavings sea salt and freshly ground black pepper 4 chicken thighs, skinless and boneless 500ml/18fl oz hot chicken stock 320g/11oz farfalle 2 handfuls plain croûtons 1 Little Gem lettuce, finely shredded small handful Parmesan shavings sea salt and freshly ground black pepper 4 anchovy fillets in oil, drained3 tbsp light mayonnaise2 tbsp extra virgin olive oil2 tsp red wine vinegar¼ lemon, juice only 4 anchovy fillets in oil, drained 3 tbsp light mayonnaise 2 tbsp extra virgin olive oil 2 tsp red wine vinegar ¼ lemon, juice only Method 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.Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. 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. 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. Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain. Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain. To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste. Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste. Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings. Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings.