Directions

1Bring to a rolling boil in a large pot: 6 quarts water and 2 tablespoons salt.

2 Add and cook until tender but firm: 1-1/4 pounds fresh farfalle, or 1 pound dried.

3 Meanwhile, combine in a large bowl: 4 boneless, skinless chicken breast halves, cut into bite-sized pieces, 2 cups broccoli pieces (florets and peeled stems), 2 teaspoons grated lemon zest, 1/4 teaspoon ground red pepper, 1/4 teaspoon ground black pepper, pinch of salt.

4 Heat in a large skillet over high heat: 3 tablespoons olive oil, preferably extra virgin.

5 Add the chicken mixture and cook, stirring, until browned, about 5 minutes. Stir in: 1/2 cup dry white wine, 1/2 cup tomato puree, 1 cup pitted oil-cured black olives, preferably Italian, 2 tablespoons drained capers.

6 Simmer, uncovered, for 5 minutes. Drain the pasta and toss it with the sauce. Serve Immediately with: Grated pecorino cheese.