Gluten Free Chicken Ceasar Pasta Salad

So a couple of years ago when I started Cooking Underwriter I made some great recipes that were not gluten free. However, I feel that now that I live a gluten free lifestyle with my family, it is time to recreate these recipes to be gluten free. So when I am creating a new recipe, the first thing I try to do is to get inspired. I do this in various ways i.e.... watch The Food Network, The Cooking Channel, and I visit my local restaurants in the area; plus I have a full library of cookbooks and Magazines too. This recipe was inspired by a dish that Mr. Fix It ordered at Raz’s Little Italy , West Hills, California. Mr. Fix It, my hubby, ordered Chicken Alfredo and when I saw the colors of his dish it immediately put a vision into my head.  So when the heat turns up in the kitchen I either get up really early and make dinner or I cook and concoct the night before. This would be a great recipe for party or to serve as a main dish.

 Chicken Caesar Pasta Salad Ingredients:
1 Yellow Bell Pepper Julienne cut
½ Orange Bell Pepper Julienne cut
1 ½ Cups Broccoli in small pieces blanched
2 green onions chopped
2 cups chicken shredded
6 cups gluten free pasta cooked about 1 box
1 Jar of Ken's Caesar dressing
1 cup shredded Parmesan cheese
(Save 1/4 cup for garnish)
Equipment
1 Extra Large bowl
1 Large Bowl
1 (2 Cup) Measuring Cup

Tip of the day: Your fridge/freezer work better when full, so spend the week stocking up on fresh groceries and your evenings at home.

Cook Pasta to package directions.

Take Bell Peppers(both Orange and Yellow) and Julianne cut, Broccoli, green onions and toss in bowl. Next add Shredded Chicken.

 Cooked Pasta, and 3/4 cup Parmesan cheese and toss all together with Salad dressing. Place in beautiful bowl then serve.  Garnish with a sprinkle of cheese.

Bon Appetite!

Enjoy,

Sheila Fretz