Paul's Presto Pasta and Caesar Salad

Paul's Presto Pasta:

4 tsp. olive oil

1 large, skinless, boneless chicken breast, cut into 2-inch pieces

1 lb. linguine

8 oz. mushrooms, sliced

1 clove garlic, finely chopped

1 8 oz. bottle Newman's Own Olive Oil and Vinegar Dressing

1 14 oz. can artichoke hearts, drained and cut into quarters

1 pint cherry tomatoes, cut in half

Freshly grated Parmesan cheese

Heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook for 3 - 5 minutes, turning when needed, until tender and opaque. Remove the chicken from the skillet and keep warm. Meanwhile, cook the linguine according to the package directions. Drain and keep warm. In the skillet, heat the remaining 2 teaspoons of oil, add the mushrooms, and cook until their juice evaporates and they are browned. Add the garlic and cook for 1 to 2 minutes. Stir in the dressing, artichoke hearts, and cherry tomatoes. Cover and cook over medium heat to five minutes. Add the chicken and cook until heated through. To serve, divide the hot pasta among six plates or pasta bowls, top each serving with sauce and sprinkle with cheese. Serves 6.

Caesar Salad:

2 heads romaine lettuce, torn into bite size pieces, or 2 packages romaine hearts

1/2 - 3/4 cup Newman's Own Caesar Dressing

2 large ripe beefsteak tomatoes, cored and cut into six slices each

3/4 cup freshly grated, shaved or thinly sliced Parmesan

1 package croutons

4 boneless skinless chicken breasts

1 cup Newman's Own Caesar Dressing

Wash and dry chicken thoroughly. Marinate chicken breasts with 1 cup Caesar dressing for several hours or overnight. Remove from marinade and discard marinade. Preheat oven to 350*. Place chicken breasts in baking dish and cook for 15 minutes or until chicken is no longer pink inside. Remove from oven and let cool. Slice the chicken lengthwise into strips. Toss the romaine lettuce in a bowl with about 1/2 cup of the dressing. Arrange the lettuce on plates and add two tomato slices, one chicken breast and a handful of croutons per serving. Sprinkle with cheese or lay the shavings or slices on top. Serve the remaining dressing on the side. Serves 4.

~ from Paul Newman Recipes (found this on Oprah.com)