Ingredients
5 cups broccoli florets (from 1 large bunch)
3/4 pound fusilli pasta
1 lemon-pepper rotisserie chicken, skinned, boned, meat cut into bite size pieces
1 tablespoon finely chopped garlic
6 tablespoons extra virgin olive oil
2 teaspoons finely grated lemon zest
Sea salt and freshly-ground pepper to taste
1 cup heavy whipping cream
2 anchovy fillets, drained and minced
1/2 cup pitted brine-cured black olives, coarsely chopped
1 cup seeded, finely diced cucumber
3/4 cup crumbled feta cheese
Preparation
Bring a large pan of salted water to a boil, add broccali florets and cook 3 minutes. With a slotted spoon, transfer the florets to a pan of cold water to stop the cooking. Drain and set aside.
Add the pasta to broccali cooking water and cook accrding to package directions until al dente. Empty pasta into a colander in the sink, run cold water over it to cool it down quickly and to rinse surface starch away. Drain well.
In a large shallow bowl, combine broccali, pasta, and chicken. Set aside.
In a small bowl, whisk together the garlic, olive oil, lemon zest, salt and pepper, heavy cream and anchovies. Pour over chicken mixture and add the black olives, cucumber and crumbled feta cheese. Toss lightly and serve at room temperature or chilled.
