Herbed Farfalle & Grilled Chicken

Herbed Farfalle & Grilled Chicken
Photo by Joanne Weir


  • 2 large boneless, skinless chicken breasts (about 1 lb. total)
  • 1 tsp. ground cumin
  • 10 Tbs. extra-virgin olive oil
  • 2 cloves garlic, minced
  • Kosher salt
  • ½ cup lightly packed fresh basil leaves, torn
  • 6 lemon wedges
  • + 7 more ingredients
    • Freshly ground black pepper
    • 1 cup packed fresh cilantro sprigs
    • 12 oz. dried farfalle pasta
    • 7 Tbs. fresh lemon juice
    • ¼ cup packed fresh mint leaves, torn
    • ¼ cup packed fresh flat-leaf parsley leaves
    • 1 cup packed fresh arugula (tough stems removed)

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. Bru...

View full recipe at Fine Cooking


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