Hannah’s Chicken Caesar Penne

Serves 6-8

Chicken

Kosher salt

Crushed peppercorns

1/2 cup Caesar dressing

Pasta

1 lb penne pasta

6 tbsp butter

3 tbsp flour

1 cup chicken stock

1 tbsp Worcestershire sauce

2 cups whole milk

1 cup freshly shredded pecorino cheese

1/2 cup Caesar dressing

Topping

1 cup panko breadcrumbs

1/2 cup pecorino cheese

Caesar salad

1 head romaine lettuce

1 lemon

1/2 cup caesar dressing

Marinade 4-6 pieces of chicken in 1/2 cup of Caesar dressing, a pinch of kosher salt, and a pinch of crushed peppercorns.

Grill for 12 minutes, flipping occasionally, until juices run clear,  then set aside.

Bring water to a boil in a large pot, add pasta, and let cook until al dente.

While the pasta cooks, melt the butter in a separate saucepan.

Pour 1/2 of the butter in a separate bowl and toss the panko breadcrumbs in to moisten.

Grate pecorino cheese and add to panko breadcrumb mixture and reserve.

Add the remaining melted butter  to Caesar dressing, and 1 tbsp of crushed peppercorns. Stir for 2 minutes then whisk in flour

Add chicken stock, milk, and Worcestershire

Thicken until it coats the spoon, stir in the remaining half of the grated pecorino cheese.

Drain the pasta.

Cut the chicken breasts into bite size cubes, combine with the pasta and sauce, and

Transfer to a 9×13 inch pan.

Sprinkle the breadcrumb and pecorino cheese mixture over the Chicken Caesar Penne pasta.

Set oven to 350 degrees. Bake the casserole in the oven until the the topping is a golden brown.

Serve with romaine lettuce, topped with Caesar dressing and lemon juice.

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