- Prepare spaghettini according to package directions. Measure out and reserve 1 cup (250 mL) pasta water before draining. Stir the mayonnaise with the lemon juice, Parmesan cheese, garlic, mustard, anchovy paste and 1/4 tsp (1 mL) pepper until smooth; set aside.
- Meanwhile, heat oil in a large nonstick skillet set over medium heat. Add chicken, salt and remaining pepper. Cook, stirring, until lightly browned. Add broccoli and cook, stirring often, until tender-crisp.
- Add spaghettini, tomatoes, dressing mixture and cooking water to skillet. Toss until hot and saucy. Serve with lemon and crumbled croutons (if using).
Tips:
- Replace the homemade Caesar dressing with 3/4 cup (175 mL) prepared, thick Caesar-style dressing.
- Anchovy paste, sold in the refrigerated seafood aisle, adds that characteristic "Caesar" flavour to the dressing, but it can be omitted.
- Add crumbled cooked bacon for an indulgent accent.
Per serving (1/4 recipe/2 cups): 576 calories, 17 g fat, 3 g saturated fat, 63 mg cholesterol, 615 mg sodium, 76 g carbohydrates, 11 g fibre, 6 g sugars, 32 g protein.
Excellent source of vitamin C, thiamin, niacin, folate, vitamin B6 and iron.
Good source of riboflavin, vitamin B12 and magnesium.