Grilled Chicken Caesar Mac

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 5 reviews

  • on December 03, 2012

    Flag

    Loved this recipe! I added some fresh mushrooms, which added to the texture and taste. Everyone in my family really enjoyed this and said it would be great if I made it again. I think this will become a dish I make more frequently based upon the compliments. Awesome dish, you should give it a try!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 13, 2011

    Flag

    I think this is a great make ahead meal with the ceasar twist giving it a bit more flavor...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 21, 2011

    Flag

    Fantastic flavor! I made it for a Pot Luck and modified it slightly, preferring a creamier sauce, so skipped the Panka toppng. Instead added 5 TBSP Flour to 6 TBSP melted Butter (already infused w\Garlic and Anchovy making a roux....increased liquid additives accordingly making the Sauce, then slowly blended in grated Romano. Added Chicken Breast Pieces and heated thru, then combined with cooked Penne in 9x13 Aluminum Pan. Grated extra Romano on top and Baked covered w/alum foil. It got rave reviews!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.