Lemon Chicken Broccoli Bowtie Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lemon Chicken Broccoli Bowtie Salad calories by ingredient
Introduction
A quick and easy dish from the Barefoot Contessa A quick and easy dish from the Barefoot ContessaNumber of Servings: 4
Ingredients
-
Broccoli Lemon Salad
Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Chicken
Tyson Boneless Skinless Chicken Breast (4 oz)
Seasoning to taste
Directions
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