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Herbed Farfalle & Grilled Chicken Recipe

Herbed Farfalle & Grilled Chicken

by Joanne Weir
One Star Two Stars Three Stars Four Stars Five Stars read reviews (6)

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. Serves 6

To learn more, read the article:
Cool Pastas to Make Ahead
See wine pairing for this recipe Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients farfalle pasta arugula chicken breasts more more
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 (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 3; Protein (g): 25; Monounsaturated Fat (g): 17; Carbohydrates (g): 43; Polyunsaturated Fat (g): 3; Sodium (mg): 250; Cholesterol (mg): 45; Fiber (g): 3;
photo: Joanne Weir
From Fine Cooking 39 , pp. 35
July 1, 2000

user reviews

Rate this Recipe
Star Star Star Star Star by mgssts63, 6/29/2012The sprigs of cilantro were too much for my two luncheon guests. Otherwise, this was good.
Star Star Star Star Star by tiabonnie, 7/15/2008The flavors lingered on our mouths long afterward - grated parmesan as a finish was awesome
Star Star Star Star Star by jonathaney99, 7/12/2008
Star Star Star Star Star by jane, 7/3/2008Absolutely 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.
Star Star Star Star Star by kmrohde, 6/2/2008I served this to my ladies investment club and they couldn't stop eating it. Very fresh tasting.
Star Star Star Star Star by MrsChewey, 5/7/2008This 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.