Chicken Caesar Salad in a New Way

Another summertime salad that we love to eat when it's just too hot to keep the oven on for long.

4 oz Italian bread cubed
3 tbsp olive oil (divided)
2 tbsp of your favorite garlic rub
1 lb boneless, skinless chicken breasts
2 1/2 cups chicken broth
8 oz uncooked bowtie pasta (about 2 cups)
1/2 cup shaved Parmesan cheese (divided)
1 1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 romain lettuce hearts
1/4 cup thinly sliced red onion
4 oz bacon

Prep your ingredients
Preheat your oven to 425 degrees.

Cut the bacon into 1/2 inch sections and fry them to crispy bacon bits.  Remove them to a plate with paper towel to drain.

Slice the Italian bread into 1" cubes.  Toss them with 2 tbsp of olive oil and 1/2 tbsp of the garlic rub.  Place them on a foil lined sheet pan and bake for 5 minutes.

Dice the chicken breasts into 1" pieces.  Mix chicken and 1 tbsp of garlic rub until coated.  Heat remaining 1 tbsp olive oil in skillet and cook chicken over medium-high heat for 4 - 6 minutes. Remove chicken to a salad bowl.

Add chicken stock and pasta to skillet and cook, covered  over medium-high heat for 8 - 10 minutes or until pasta is tender.

For sauce, place 1/4 cup shaved Parmesan cheese, sour cream, mustard, Worcestershire sauce and remaining 1/2 tbsp garlic rub in bowl.  Mix well until smooth.

Assemble your salad
Tear lettuce into bite sized pieces to measure 4 cups.

Remove skillet of pasta from heat.  Add sauce and chicken to skillet and mix well.  Top pasta with lettuce, croutons, Parmesan cheese and bacon bits. Stir and serve.