|2 cup||pasta — fusilli|
|olive oil — for drizzling|
|1||broccoli — head, broken into florets|
|1||olive oil — parmesan flavoured|
|3||chicken breast fillets — on the bone|
|1/2 tsp||dried rosemary|
|salt and freshly ground black pepper|
|2||garlic — cloves, crushed|
|lemon — zest and juice|
|3||olive oil — parmesan flavoured|
|1/4 cup||parmesan — shavings|
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 into a greased baking tray, drizzle with Parmesan olive oil and season to taste. Roast for about 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.