Photo: Grilled Chicken Caesar Mac Recipe
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
Heat grill pan over high heat.
Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.
Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.
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.
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.
To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
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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By bmenoche
New York, NY
on November 09, 2011
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I have made this twice, by accident. I found the flavor of the Romano cheese way, way, too strong. Also, even though I cooked the anchovy paste for plenty of time, it was still too strong. I think jarred anchovies would have been been since they truly melt in olive oil.
By innermuse
Tampa
on September 02, 2011
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My husband and 7- and 9-year old daughters made this dish for me. It was fantastic!!! I loved the anchovy flavor mixed into the cheesy pasta. My hubby couldn't find anchovy paste and my 9yo suggested he get a can of anchovies and puree them in the food processor as a substitute. She watches food network and must be paying great attention to the chefs :D This is a new family fav!!!
By Chef c1934 Chic...
Tyler, TX USA
on August 21, 2011
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Made it for a Pot Luck and it's fantastic! I preferred it more creamy so skipped the Panka topping and made a roux with the 6 TBSP of Butter infused with Garlic and Anchovy Paste, adding 5 TBSP Flour and increasing wet additives accordingly....then slowly mixing in 1-1/2 Cups grated Romano to melt in the sauce, added Chicken pieces then combining with cooked Penne in 9x13 Aluminum Pan for Baking. Grated extra Romano on top. Flavor was marvelous!
Read all 11 reviews