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