Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Ingredients

• ½ lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
• 2 Tbs. fresh lemon juice
• ½ lb. broccoli florets, cut into 1-½-inch pieces (about 3 cups)
• 1 lb. penne
• ²/₃ cup pitted Kalamata olives, coarsely chopped
• ½ tsp. crushed red pepper flakes
• 2 tsp. chopped fresh rosemary
• + 4 more ingredients
• • 1 cup freshly grated Pecorino-Romano
  • 4 cloves garlic, smashed
  • ½ cup olive oil
  • Kosher salt

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flake...

View full recipe at Fine Cooking