This is one of my all-time favorite recipes because it’s one that I created completely on my own. Years ago, my hubbie & I used to consistently order this dish at Cheesecake Factory until they eventually took it off their menu. We enjoyed it so much I decided to try to replicate it. It probably took me about a half dozen tries before I perfected it. It’s a hot pasta dish with a sauce flavored like a Caesar dressing, wilted romaine, grilled chicken and toasted bread crumbs. It’s really an entire meal in one dish but if you wanted a side dish then I would recommend something like roasted carrots or baked tomatoes to contrast with the beige and green of the pasta. Without further ado, here is the recipe and photos.
- 4 skinless, boneless chicken breast pieces
- ⅓ cup lemon juice
- 2 Tbsp. olive oil
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 2 cloves garlic, crushed
- 1 c. fresh bread crumbs
- 2 Tbsp olive oil
- 2 cloves garlic, crushed
- 1 packet Hollandaise sauce mix
- 1 c. fat-free milk (or per instructions on mix)
- ¼ c. butter (or per instructions on mix)
- 6-7 cloves garlic, crushed
- 8-10 rolled anchovy fillets with capers, drained
- 2-3 Tbsp. lemon juice
- 2-3 tsp. Worcestershire sauce
- 2-3 tsp. Dijon mustard
- 1 box (13.25 oz) thin spaghetti
- 1 head romaine lettuce or 2 hearts of romaine, cut crosswise into ¾” strips
- Freshly grated Parmesan for serving
Make marinade: Combine ⅓ c. lemon juice, 2 Tbsp. olive oil, 1 tsp. Worcestershire sauce, 1 tsp. Dijon and 2 garlic cloves. Add to chicken in a resealable plastic bag and marinate in the refrigerator for 30 minutes to 4 hours.
Make bread crumbs: Heat 2 Tbsp. olive oil over medium-high heat. Add garlic and bread crumbs and sauté until crumbs are lightly browned and crispy. Set aside.
Cook pasta according to package directions. Drain & set aside, reserving 1 cup pasta cooking water. Remove chicken from marinade & grill. (if grilling is not an option you can broil or sauté the chicken). Slice crosswise and set aside, covered with foil to keep warm.
Meanwhile, make Hollandaise sauce according to package directions (mine called for 1 c. milk and ¼ c. butter). Place in a blender the 6 cloves garlic, anchovy fillets, 2 Tbsp. lemon juice, 2 tsp. Worcestershire sauce and 2 tsp. Dijon. Blend on low speed to combine. Add hot Hollandaise and purée until well mixed.
Return pasta to pot. Add sauce and romaine. Warm over medium-low heat until romaine just begins to wilt. If sauce is too thick add up to 1 cup of reserved pasta cooking water, ¼ cup at a time. Transfer to serving bowl. Arrange sliced chicken on top and sprinkle with the bread crumbs. Serve with freshly grated Parmesan and a pepper grinder on the side. Sit back & wait for the compliments.
I served it with roasted asparagus because it was in the fridge and I needed to use it before it went bad.