Broccoli, Chicken, and Bow Ties

From Barefoot Contessa – Family Style


Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.


Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese


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. Saute chicken. Add pasta and chicken to the broccoli.

Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.

To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.