Lemon Chicken Broccoli Bowtie Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Broccoli Lemon SaladKosher salt8 cups broccoli florets (4 heads)1/2 pound farfalle (bow tie) pasta2 tablespoons unsalted butter2 tablespoons good olive oil1 teaspoon minced garlic1 lemon, zested1/2 teaspoon freshly ground black pepper1 tablespoon freshly squeezed lemon juice1/4 cup toasted pignoli (pine) nutsChickenTyson Boneless Skinless Chicken Breast (4 oz) Seasoning to taste
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.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
I serve the chicken on the side but can be mixed in also.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Chicken
Season chicken in advance with favorite seasoning blend and place in ziplock in fridge.
Cook over hot coals for 10 mins per side until just cooked or pan fry. If using a large breast (1 lb or so) then I pan sear in over proof skillet for about 5 minutes on each side and place in 375 over for 20 mins or so (maybe less if the breast is thin).
Serving Size: 4
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
I serve the chicken on the side but can be mixed in also.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Chicken
Season chicken in advance with favorite seasoning blend and place in ziplock in fridge.
Cook over hot coals for 10 mins per side until just cooked or pan fry. If using a large breast (1 lb or so) then I pan sear in over proof skillet for about 5 minutes on each side and place in 375 over for 20 mins or so (maybe less if the breast is thin).
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 436.9
- Total Fat: 26.1 g
- Cholesterol: 90.4 mg
- Sodium: 403.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.4 g
- Protein: 35.9 g
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