President George W. Bush:
Grilled Chicken Breast with Lemon Pasta and Broccoli
For the chicken
2 tablespoons freshly squeezed lemon juice
1 tablespoons olive oil
1/2 tablespoon chopped garlic
1 teaspoon very finely chopped fresh rosemary leaves
1 teaspoon very finely chopped fresh thyme leaves
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 5 ounces each)
For the broccoli
1/2 pound broccoli florets, cut into 1-inch pieces
Salt and freshly ground black pepper
1 or 2 lemons, halved
For the pasta
1/4 cup olive oil
1 tablespoon chopped garlic
1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley leaves
8 ounces dry pasta of 12 ounces fresh pasta of your choosing, cooked al dente according to package instructions and drained
1/4 cup freshly grated Parmesan or Asiago cheese
Salt and freshly ground black pepper
1. Marinate the chicken: In a small baking dish or other shallow, dish, stir together the lemon juice, oil, garlic, rosemary, and thyme. Season to taste with salt and pepper. Add the chicken in a single layer, turn to coat, cover, and marinate in the refrigerator for 10 to 20 minutes. (You can prepare the broccoli and pasta while the chicken is marinating.)
2. Meanwhile, prepare a charcoal grill for grilling, letting the coals burn until covered with white ash, preheat a gas grill to medium-high, or preheat the broiler.
3. Grill or broil the chicken until cooked through (the juices should run clear when pierced with a sharp, thin-bladed knife). Cooking time will vary based on the power of the grill or broiler and the thickness of the chicken, but should be bout 4 minutes per side. Keep the chicken covered and warm until ready to serve.
4. Steam the broccoli: Pour about an inch of water into a small, covered saucepan fitted with a steamer basket. Bring the water to a boil over medium-high heat. Put the broccoli in the basket and steam, covered, until al dente, 4 to 8 minutes, depending on the size of the florets.
5. Transfer the broccoli to a bowl, season with salt and pepper, and squeeze the lemons over the broccoli to taste, catching the seeds in your hand. Keep covered and warm.
6. Finish the pasta: Heat the oil in a large, heavy-bottomed sauté pan over medium heat. Add the garlic and sauté until softened but not browned, 2 to 3 minutes. Stir in the lemon juice and simmer to reduce for 3 minutes. Stir in the parsley and cook for 30 seconds. Add the pasta and cheese and toss well. Season to taste with salt and pepper and keep covered and warm.
7. To serve, present the chicken, pasta, and broccoli family style from their own plates, bowls or platters, or divide among four dinner plates.
