Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 2 pounds boneless chicken breasts, halved and skin removed
• 8 cups broccoli florets (4 heads)
• 1/2 pound farfalle (bow tie) pasta
• 2 tablespoons unsalted butter
• 1/4 cup good olive oil
• 1 teaspoon minced garlic
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup toasted pine nuts
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
3. Meanwhile, for the salad, 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.
4. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
5. In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
6. Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.