Recipe courtesy of Ina Garten
Episode: Potluck Party
Total:
6 hr 40 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

For the chicken:
For the salad:

Directions

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.

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.

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.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

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 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.

Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

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