Chicken with Broccoli Raab and Penne

from Newsday

1/2 Cup Lemon Juice
Italian seasoning blend, to taste
Salt and Pepper to taste
1/2 cup plus 1/4 cup olive oil
1 1/2 pounds boneless, skinless, chicken breast
1 bunch broccoli raab, trimmed and chopped into 1-inch pieces
1 pound penne
1 head garlic, crushed
Grated Parmesan cheese, to taste

1. In a bowl large enough to hold chicken, whisk together lemon juice, Italian seasoning blend, salt and pepper and slowly drizzle in 1/4 cup olive oil, stirring to emulsify. Add chicken and marinate 30 minutes.
2. Grill chicken on a preheated medium-high grill until cooked through, about 15 minutes. Set aside.
3. Bring to a boil a large pot of salted water; cook broccoli raab in water until tender; drain and set aside.
4. Cook penne according to package directions.
5. While pasta is cooking, in a small sauce pan, combine 1/2 cup olive oil with crushed garlic. Simmer over medium-low heat until garlic just begins to turn golden; remove from heat.
6. In a large serving dish,m combine pasta, broccoli raab and garlic oil mixture. Toss well. To with grated cheese and chicken, sliced as desired. Makes about 6 servings.