Chicken with Broccoli & Bowties

4 boneless skinless chicken breasts cut into bite sized pieces
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
Freshly grated Parmesan, optional
Kosher Salt
Olive Oil

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.

In a large skillet saute chicken in a small amount of olive oil until done and nicely caramelized, set aside.

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 2 teaspoons salt, the pepper, and lemon juice and pour this over the Chicken, broccoli and pasta. Toss well. Season to taste, sprinkle with the freshly grated parmesan cheese, and serve.