Lemon Fusilli Pasta with Grilled Lemon Chicken

Melissa Franson

1 T. good olive oil
1 1/4 T. garlic, minced
2 1/2 c. heavy cream
3 large lemons
Kosher salt
Black pepper, freshly ground
1 large bunch broccoli
1 lb. dried fusilli pasta
1/2 lb. baby spinach or arugula
1 c. Parmesan cheese, freshly grated
1 pt. grape tomatoes or seeded/diced Roma's
1 recipe grilled lemon chicken, prepared (requires 2-day marinating for best results)

Heat olive oil in medium saucepan over medium high heat until hot. Add garlic and saute for 1 minute. Add cream, zest from 2 lemons, the juice from both lemons, 2 t. salt, and 1 t. pepper. Bring to a boil then lower heat to med-low and simmer for 15-20 minutes until it starts to thicken. Meanwhile, cook pasta according to package directions and cut broccoli in florets, discarding stems. Steam broccoli on stove top or in microwave until tender, 5-6 minutes. Drain broccoli and run cold water over to stop the cooking. Set aside. Once pasta is done and sauce is thickened (hopefully at about the same time) immediately combine the 2 in the pasta pot. Cook over medium heat for about 3 minutes. Slice remaining lemon longways, then crosswise into thin slices. Add spinach/arugula and heat over medium heat for an additional 3 minutes. Turn off heat and add 1/2 c. Parmesan, tomatoes and broccoli. Stir lightly to combine. Turn mixture into a large pasta bowl. Top with remaining Parmesan and sliced lemons. Serve hot.


Grilled Lemon Chicken

4 chicken boneless, skinless breasts, thawed
lemon juice
olive oil
1 t. kosher salt
1/2 t. pepper
1 t. dried thyme

Marinate chicken in equal parts lemon juice and olive oil (1/2 - 3/4 c. of each), salt, pepper and thyme for at least 2 days (3 days is best). Grill on outdoor grill or George Foreman. If you don't have either, the chicken can be baked or cooked however you usually cook your chicken. In a pinch, saute un-marinated chicken in above ingredients over medium heat. Some of the flavor will be there, but not all. This chicken is SO good!