2014, Ina Garten, All Rights Reserved.
Directions for: Lemon Chicken with Broccoli & Bow Ties
Ingredients
Chickencup freshly squeezed lemon juice (4 lemons)
cup good olive oil
Kosher salt and freshly ground black pepper
1 Tbsp fresh thyme leaves, chopped
2 pounds boneless chicken breasts, halved and skin removed
Salad8 cups broccoli florets (4 heads)
lb(s) farfalle (bow tie) pasta
2 Tbsp unsalted butter
cup good olive oil
1 tsp minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
cup freshly squeezed lemon juice
cup toasted pine nuts
cup freshly grated Parmesan cheese
Directions
Chicken1.
2. For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
3. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
Salad1. Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
2. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
3. In a small saut pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
4. Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.
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