Grilled Chicken Caesar Mac
Grilled Chicken Caesar Mac takes about 1 hour and 15 minutes from beginning to end. This recipe serves 6. One serving contains 803 calories, 41g of protein, and 40g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires lemon, olive oil, milk, and flour. It is perfect for The Fourth Of July. Plenty of people really liked this main course. Users who liked this recipe also liked Grilled Chicken Caesar Mac, Caesar Salad with Grilled Caesar Chicken, and Caesar Salad with Grilled Caesar Chicken.
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.