Lunch / Dinner
Grilled Chicken & Pasta
Sometimes one small element is all a dish needs to go from good to great. Here, preserved lemons offer the proper punch.
Essential to Moroccan cuisine, preserved (or pickled) lemons are used as a flavoring by many of today’s leading chefs, and if they aren’t already on your radar, they should be. Packed with salt, then cured for 30 days in a brine of lemon juice and olive oil, they come out with a mellowed salty-sour flavor and a softened, almost silky rind that can add distinctive flavor to an assortment of recipes. Diced up and mingled with the creamy sauce, they give extra oomph to this pasta dish.
It’s possible — and even easy, once you know how — to preserve your own lemons, but they’re also available at Middle Eastern markets and some gourmet markets. You may find them in the olive bar.
Preheat grill to medium-high. Brush grill grate with oil.
Toast bread crumbs in 1 Tbsp. oil in a small skillet until golden brown; toss with parsley.
Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°, 5–7 minutes per side.
Cook pasta in a pot of boiling salted water according to package directions. Add broccoli in last 2 minutes of cooking; drain.
Heat 1 Tbsp. oil in a large skillet over medium. Add shallots; cook until soft, about 5 minutes. Add pepper flakes; cook 1 minute.
Add wine and broth. Increase heat to medium-high; simmer until reduced by a third, about 7 minutes. Add cream and simmer until slightly thickened, 2–3 minutes more; season with black pepper.
Combine lemon rind and Parmesan in a large bowl. Add pasta, broccoli, and sauce; toss to coat. Serve pasta with chicken and bread crumbs.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 156mg 52%
Sodium 2107mg 87%
Carbs 67g 22%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.