INGREDIENTS
1 lb
Chicken breast, boneless skinless
1
head Escarole or romaine
2
large cloves Garlic
1
Lemon
1 tbsp
Anchovy paste
1 cup
Chicken stock
1 tbsp
Worcestershire sauce
1 lb
Penne pasta or whole wheat penne
3
Rounded tablespoons all-purpose flour
1
Salt and freshly ground black pepper
1
Olive oil, Extra-virgin
1 cup
Panko
6 tbsp
Butter
1 1/2 cups
Pecorino cheese
2 cups
Whole milk