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Herbed Farfalle & Grilled Chicken

Joanne Weir

Servings: 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.


  • 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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (7 reviews)

  • Baier | 07/14/2019

    I made the recipe as printed except I used campanelle pasta. Everyone loved it and the bountiful herbs were delicious. I picked them all from my garden!

  • mmeckstr | 05/17/2015

    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.

  • User avater
    mgssts63 | 06/29/2012

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

  • tiabonnie | 07/15/2008

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

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