Cooking for children is not an easy feat. Never before does there exist a more critical group of people who will unashamedly refuse the said dish that you have spent copious number of hours slaying over. They are heartless and cruel and if it doesn’t look right to them, it does not get consumed, despite yourself using every trick in the book to cajole them to eat.
There is no sympathy eating. Thus I was relived to come across this grilled chicken caesar marcaroni dish which not only satisfies my children’s tastebuds but also has the right balance of vegetable and protein that I would wish that they have in their diets.
Ingredients
1 pound boneless, skinless chicken breast
Extra-virgin olive oil, for liberal drizzling
Salt and freshly ground black pepper
1 pound penne pasta
6 tablespoons butter
1 cup coarse 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 cheese
1 head romaine, shredded
1 lemon
Method
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 breadcrumbs to moisten. Combine with 1/2 the grated cheese 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 cheese.
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. . Place in a hot 425 degree F oven to warm through, then uncover to brown.
Serve with shredded romaine, which my children or you can also serve with some boiled carrots and peas.
By Mayuri Jayasinghe
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