Bow Tie Pasta with Lemon-Garlic Broccoli & Chicken

This is Ina Garten's recipe with chicken added instead of pine nuts. I also didn't add salt (I used salted butter). It's really easy and the end result is impressively good.

• Kosher salt
• 8 cups broccoli florets (4 heads or a bag of pre-cut florets)
• 1/2 pound farfalle (bow tie) pasta
• 2 tablespoons salted butter
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic
• 1 lemon, zested
• 1 tablespoon freshly squeezed lemon juice
• diced grilled chicken (I buy some pre-cooked from Trader Joe's)
• Freshly grated parmesan, optional

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.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, 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 lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the cheese, if using, and serve.