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
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