Lemony chicken and broccoli pasta

BITSOFCAREY
4 servings Prep: 10 mins, Cooking: 35 mins
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Lemon and broccoli make the perfect accompaniment to a chicken pasta.

By Independent Contributor June 22 2017
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Ingredients (11)

2 cup pasta — fusilli
olive oil — for drizzling
1 broccoli — head, broken into florets
olive oil — parmesan-flavoured, for drizzling
salt and freshly ground black pepper
3 chicken breast fillets — on the bone
1/2 tsp dried rosemary
1 tsp butter
2 garlic — cloves, crushed
1 lemon — juiced, to taste
1/4 cup parmesan — shavings
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Method:

Preheat the oven to 200°C. Bring a large pot of salted water to the boil and cook the fusilli pasta until al dente. Drizzle with a little olive oil.

Place the broccoli in a greased baking tray, drizzle with parmesan-flavoured olive oil and season to taste. Roast for about 25 minutes or until slightly charred.

Remove the bones from the chicken breasts but leave the skin intact. Score the skin and season with salt, pepper and rosemary.

Meanwhile, heat the butter and olive oil in a heavy-based frying pan. Place the chicken breasts skin-side down and fry until the skin is golden and crispy. Turn, cover with a lid and cook over a medium heat for 5 minutes. Remove lid, increase the heat and fry the breasts skin-side down once more to crisp the skins up again. Remove from the pan and allow to rest for 5 minutes before thinly slicing.

In a large bowl or pot, gently toss the pasta with the sliced chicken, broccoli, garlic, extra parmesan-flavoured olive oil, lemon juice and parmesan shavings. Season once more to taste.

Serve hot or as a cold pasta salad.

Recipe reprinted with permission of Bits of Carey.

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