Lemony fusilli pasta

Recipe from: 25 February 2015
recipes. pasta, chicken

Ingredients 13
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 2
    cup
    fusilli pasta (screws)
  • olive oil for drizzling
  • 1
    head of broccoli, broken into bite size florets and blanched for 1 minute
  • 1
    Tbs
    Parmesan flavoured olive oil
  • 3
    chicken breasts on the bone
  • 1
    tsp
    butter
  • 2
    tsp
    olive oil
  • 1/2
    tsp
    dried rosemary
  • freshly ground salt and pepper to taste
  • 2
    cloves
    garlic, crushed
  • juice and zest of 1 large lemon
  • 3
    Tbs
    Parmesan flavoured olive oil
  • 1/4
    cup
    Parmesan shavings
 

Method

00:10
 
Preheat the oven to 200°C.

Bring a large pot of salted water to the boil and cook the fusilli until al dente. Drizzle with a little olive oil.
Place the broccoli into a greased baking tray, drizzle with Parmesan olive oil and season to taste. Roast for +- 25 minutes or until slightly charred.
Remove the bones off 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 and turn the heat up 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, Parmesan 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. To see more recipes, please click here.
 
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Read more on: chicken
 

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