Grilled Chicken Caesar Mac
Grilled Chicken Caesar Mac
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 756
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 76
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 45
- Cholesterol
- 131
- Sodium
- 848
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 756
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 76
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 45
- Cholesterol
- 131
- Sodium
- 848
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
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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