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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

Description

This Is A Make Ahead Dish. Keep It In The Refrigerator Until Ready To Cook . Heat Grill Pan Over High Heat. Coat The Chicken In Extra-virgin Olive Oil And Season With Salt And…

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