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Herbed Farfalle & Grilled Chicken


Serves 6

  • To learn more, read:
    Cool Pastas to Make Ahead
  • by from Fine Cooking
    Issue 39

You'll rip, not chop the herb leaves in this zesty pasta filled with basil, mint, and cilantro. Leaving the herbs in large pieces adds a refreshing, rustic quality to the dish.

  • Kosher salt
  • 12 oz. dried farfalle pasta
  • 10 Tbs. extra-virgin olive oil
  • 2 large boneless, skinless chicken breasts (about 1 lb. total)
  • Freshly ground black pepper
  • 7 Tbs. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 1 cup packed fresh cilantro sprigs
  • 1/2 cup lightly packed fresh basil leaves, torn
  • 1/4 cup packed fresh mint leaves, torn
  • 1 cup packed fresh arugula (tough stems removed)
  • 6 lemon wedges

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the farfalle and cook until al dente, 10 to 12 min. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Heat a cast-iron ridged grill pan or an outdoor grill. Brush the chicken breasts with 1 Tbs. of the olive oil. Grill the chicken breasts until golden on one side, 4 to 5 min. Turn the breasts, season with salt and pepper, and continue to grill until golden and cooked through, another 6 to 8 min. Let the chicken cool and then cut it on the diagonal into thin strips. Set aside.

In a large bowl, whisk the remaining 8 Tbs. olive oil with the lemon juice, garlic, and cumin. Season to taste with salt and pepper. Add the farfalle, sliced chicken, parsley, cilantro, basil, mint, and arugula and toss well. Season to taste with salt and pepper.

Put the salad into a serving bowl and serve immediately, garnished with the lemon wedges.

nutrition information (per serving):
Calories (kcal): 500, Fat (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 3, Protein (g): 25, Monounsaturated Fat (g): 17, Carbohydrates (mg): 43, Polyunsaturated Fat (mg): 3, Sodium (g): 250, Cholesterol (g): 45, Fiber (g): 3,

Photo: Joanne Weir

This is a perfect recipe for spring/summer when you want pasta but without all of the heaviness. The olive oil dressing with lemon and cumin is outstanding with the chicken, and the fresh herbs add so much color and flavor. It's also easy enough for a weeknight meal, and I've been making it almost once a week since I found it! I highly recommend.

The sprigs of cilantro were too much for my two luncheon guests. Otherwise, this was good.

The flavors lingered on our mouths long afterward - grated parmesan as a finish was awesome

Absolutely deliciously fresh and yummy on a hot summer day! My husband went back for thirds and that's a big deal because he doesn't eat much and thinks food is a bother. My two toddlers also loved it - they had fun asking what all the different herbs were.

I served this to my ladies investment club and they couldn't stop eating it. Very fresh tasting.

This was a very easy meal to make and very flavorful. The combinations of all the fresh herbs and lemon juice was great. My husband asked me to put this in the regular rotation for the summer.

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