Categories: Pasta

Ingredients

• 1 pound boneless, skinless chicken breast
• Extra-virgin olive oil, for liberal drizzling
• Salt and freshly ground black pepper
• 1 pound penne pasta or whole wheat penne
• 6 tablespoons butter
• 1 cup panko (Japanese bread crumbs)
• 2 large cloves garlic, finely chopped
• 1 tablespoon anchovy paste
• 3 rounded tablespoons all-purpose flour
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 2 cups whole milk
• 1 1/2 cups freshly shredded Pecorino cheese
• 1 head escarole or romaine, shredded
• 1 lemon

Directions

1. Heat grill pan over high heat.

2. Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.

3. Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.

4. While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.

5. Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.

6. To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.

7. Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac

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