8 oz Cavatappi, Cellentani or similar pasta
8 oz chorizo sausage
1/2 cup diced roasted red peppers
1 (11.5 oz) bottle Marie’s Creamy Caesar dressing, divided
4 romaine hearts, cut in half lengthwise
1/4 cup olive oil, divided
4 boneless, skinless chicken breasts
1 oz Parmesan cheese, shredded
1 cup croutons
1 cup salsa
Cook pasta according to package instructions; drain. Crumble sausage into skillet; sauté until cooked through; drain. Toss pasta with chorizo, roasted red peppers and 1/2 cup Marie’s Creamy Caesar dressing. Keep warm.
Prepare grill for medium-high heat. Drizzle romaine with 2 tbsp olive oil on cut side. Place cut-side down on grill just until grill marks show, about 2 minutes. Coat chicken with remaining 2 tbsp olive oil. Grill 5 minutes on each side or until meat thermometer registers 165ºF. Cool 5 minutes and slice.
Top romaine with pasta and grilled chicken. Drizzle remaining Marie’s Creamy Caesar dressing over chicken; garnish with Parmesan and croutons. Serve salsa on the side.