The secret behind this recipe is to marinate the chicken and this is all you need to flavor the pasta

Marinade:

One big lemon including all the zest and all the juice

1/3 cup canola oil

1/3 cup white wine

Ten cloves minced garlic

1 1/2 teaspoon dried oregano

1 teaspoon dried thyme

3/4 teaspoon salt

6 boneless chicken breasts or 8 large boneless chicken thighs

You can mix the thighs and breasts together if you like

You can also cut the chicken into smaller pieces

Mix up the marinade in a plastic bag and then put the chicken inside and seal the bag.

Put the bag in a bowl in case it leaks in the refrigerator.

Let marinate over night or  eight hours.

Heat another 3 tablespoons of oil in a oven proof skillet

On medium high heat

Place the chicken in the oil and sear on each side

Try to get as much marinade off the chicken so it will not splatter as much.

Place the seared chicken on a plate till all the pieces are done.

The chicken should not be cooked through.

You just want a nice  brown crust.

Boil the marinade for five minutes in the same pan as the chicken after you remove the last batch.

Put all the chicken in the oven proof pan and pour the marinade on top

Bake in a preheated oven at 400 degrees for 20 to 30 minutes.

In the meantime , boil up your favorite pasta in salted water

I made one pound  of pasta

About five minutes before the pasta is finished cooking add  about 6 cups of broccoli or one big head of broccoli to the pasta

This should only take 3 minutes

Try not to overcook either the pasta or broccoli

Drain everything in the colander but save one cup of pasta water.

Drizzle the pasta and broccoli with about two tablespoons of olive oil

Take the chicken out of the oven and make sure it is cooked then pour everything on top of the pasta

If the pasta looks dry add the pasta water.

Try to make it look pretty but does it matter?

Add some lemon slices and a lot of freshly grated parmesan cheese.

One of my favorite meals.

Published by cmangoff

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