Recipe courtesy of Rachael Ray
Episode: It's a Breeze
Print
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

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

Watch how to make this recipe.

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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