Grilled chicken with fresh herbs and farfalle

1 c. Farfalle Pasta

3 oz. Extra Virgin Olive Oil

1 Chicken Breast

2 Lemons (divided)

3 Garlic Cloves (minced)

1 tsp. Cumin

½ Bunch Flat Leaf Italian Parsley

½ Bunch Cilantro Sprigs

4 Mint Leaves

6 Basil Leaves

½ c. Fresh Arugula


Cook the pasta according to directions on package. Season the chicken on both sides with salt and pepper, brush with oil and grill on both sides until white in the middle on medium heat, remove from heat and slice thin.

In a small bowl, whisk together remaining olive oil, lemon juice from 1 lemon, garlic and cumin.

In a large bowl, combine farfalle, chicken, parsley, mint, cilantro, basil and arugula. Mix in dressing and toss well. Garnish with lemon wedges and serve.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked)

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