Author: Canadian Living

Easy to make. Includes a meat, grain and vegetable in one dish. Leftovers are great cold or warm.

  • Portion size 4 servings
  • Credits : Connie Palmucci


  • 4 skinless chicken breasts
  • 3 tablespoons canola oil
  • 1 broccoli floret
  • 6 tablespoons extra virgin olive oil
  • 2 cloves garlic sliced
  • 1 lemon juiced
  • 1 lemon rind
  • 1 pkg (500 g) penne
  • 1 pkg (500 g) bowtie pasta
  • 1 dash sea salt to taste


For best results: Cook all 4 parts at the same time. This way all the ingredients will be warm when assembling. Please read the entire recipe before starting. PASTA: Boil salted water and cook pasta according to packaging. CHICKEN: Slice the chicken in 1" strips. Heat canola oil in frying pan. Sautee chicken until cooked, about 5-6 minutes on each side. Set aside. BROCOLI: Bring a large pot of water to boil. Drop in the broccoli flowerettes. Remove from water when tender. Test with fork. Do not overcook. Drain and set aside. DRESSING (SAUCE): Put olive oil and sliced garlic in sauce pan. Saute garlic, but do not burn it. Once done, set aside to cool. Remove and discard garlic. Add lemon juice. Once all is cooked and ready: In a large serving platter, add the cooked broccoli, cooked pasta, sauteed chicken, half of the lemon rind and the garlic/lemon oil. Gently toss together. Salt to taste. For garnish, add the remaining lemon rind. Store leftovers in fridge, and they are great warm or cold.
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Lemony Broccoli and Chicken Pasta