Ingredients:

  • 1 lb boneless, skinless chicken breast, pounded to 1/2 inch thickness
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup plain non-fat Greek yogurt
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced into a paste
  • 1 tsp Worcestershire sauce
  • 2 anchovy fillets, mashed
  • 1 lb rotini pasta
  • 2 cups Romaine lettuce, chopped into ribbons
  • 1/2 cup shaved Parmesan flakes
  • 1 cup garlicky croutons

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the 1 lb rotini pasta and cook for about 8-10 minutes. Cook until the pasta is tender but still has a firm bite. Immediately drain and rinse under cold running water to stop the cooking and remove excess starch.
  2. Season the pounded chicken breasts with smoked paprika, salt, and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken for 5-6 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
  3. In a small bowl, whisk together the Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, garlic paste, Worcestershire sauce, and mashed anchovies until smooth and emulsified.
  4. In a large mixing bowl, combine the chilled pasta and the yogurt dressing. Toss until every spiral is thoroughly coated.
  5. Gently fold in the chopped Romaine lettuce, shaved Parmesan flakes, and sliced chicken. Top with croutons just before serving to maintain their crunch.