Caesar Angel Hair

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 Recipe of Caesar Angel Hair


We have no misgivings about using a whole bottle of Caesar dressing to make this sauce. It's unbelievably delicious with bacon, lemon juice, Parmesan, and LOTS of black pepper.

INGREDIENTS
  • Angel hair, 12 oz.
  • Extra-virgin olive oil, 1 tablespoon
  • 1 pound of skinless, boneless chicken breasts
  • Halal salt
  • Black pepper freshly ground
  • 6 chopped bacon slices
  • 2 minced garlic cloves
  • Low-sodium chicken broth, 1/2 cup
  • Creamy Caesar dressing, one point
  • Freshly grated Parmesan, half a cup
  • 2 tablespoons of lemon juice
  • Finely cut parsley, 1/4 cup
DIRECTIONS

Cook angel hair until it is al dente in a big saucepan of salted, boiling water. Save one cup of the pasta water after draining.

Oil should be heated in a big skillet while doing this. Chicken should be salted and peppered on both sides before being added to the pan. Cook for 8 minutes on each side or until chicken is browned and well done. After 10 minutes of resting, cut into strips. Clean the skillet.

Stir fry pan back over medium heat. Cook the bacon until crisp. Drain onto a platter lined with paper towels. In a pan, set aside two teaspoons of bacon fat.

Add the garlic and simmer for 1 minute, or until fragrant. For a pan deglaze, pour in broth. Caesar dressing is added when the mixture is simmering gently. Toss together the angel hair, Parmesan, lemon juice, and parsley. (If the sauce is too thick, add a little bit of pasta water at a time, approximately a quarter cup, until you have the right consistency.)

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