Prep Time: 5 minutes
Cooking Time: +- 25 minutes
Serves: 4
Print Friendly

Lemony fusilli with chicken, roasted broccoli and parmesanThis is a must-try pasta dish. So simple with clean fresh flavours and textures.  Aldente fusilli pasta tossed with juicy sliced crispy-skin chicken breasts, roasted broccoli, the juice and zest of a lemon, Parmesan flavoured olive oil, fresh garlic and parmesan shavings.  So easy, so insanely delicious. What I love most about this dish is that it can be eaten hot or cold. If you are gluten intolerant, there are many gluten free pastas available and if you follow a low Gi diet, replace with wholewheat pasta. This combination will be fab with any type of pasta – farfalle, penne, linguini, you name it. This is a lovely summery change from creamy sauce laden pasta dishes and has become a firm favourite in our home.

Lemony fusilli with chicken, roasted broccoli and parmesanLemony Fusilli with Chicken, Roasted Broccoli & Parmesan

2 c (500 ml) fusilli pasta (screws)
Olive oil for drizzling
1 head of broccoli, broken into bite size florets and blanched for 1 minute
1 T (15 ml) Willow Creek Parmesan flavoured olive oil
3 chicken breasts on the bone
1 t (5 ml) butter
2 t (10 ml) olive oil
1/2 t (2.5 ml) dried rosemary
Freshly ground salt and pepper to taste
2 cloves garlic, crushed
Juice and zest of 1 large lemon
3 T (45 ml) Parmesan flavoured olive oil
1/4 c (60 ml) Parmesan shavings

Preheat the oven to 200 Degrees Celsius.
Bring a large pot of salted water to the boil and cook the fusilli until aldente. 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 ( I use AMC Cookware’s 24 cm Chef 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.

Lemony Fusilli with Chicken, Roasted Broccoli & Parmesan

Leave a Reply

Your email address will not be published.