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Farfalle Pasta with Lemon Chicken and Herb Salad

Farfalle Pasta with Lemon Chicken and Herb Salad

Serves 6 to 8

TO DRINK: Sauvignon Blanc


1/3 cup plus 1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
3/4 teaspoon ground cumin
Salt and freshly ground black pepper
3 boned chicken breasts, about 12 ounces, trimmed
5 cups chicken stock
12 oz. dry farfalle pasta
1/2 cup fresh Italian parsley leaves, washed and dried
3/4 cup fresh cilantro sprigs, washed and dried
3/4 cup fresh basil leaves, torn into large pieces, washed and dried
1/2 cup fresh mint leaves, washed and dried
1 1/2 cups fresh arugula, washed and dried
1 preserved lemon, 1/4" dice (optional)


If you are cooking indoors, heat a cast-iron ridged grill over medium heat for 10 minutes. Otherwise, start a charcoal grill.  In a large bowl, whisk together 1/3 cup of the olive oil, lemon juice, garlic, cumin, salt and pepper.  Reserve.

In the meantime, using the remaining 1 tablespoon olive oil, and oil the chicken breasts. Cook the chicken until golden on one side, 3 to 4 minutes.  Turn the chicken over, season with salt and pepper and continue to cook until done, 4 to 5 minutes. Slice the chicken across the grain into thin slices.  Reserve.

Place the chicken stock in a saucepan and over medium high heat, reduce by three-quarters.  Add the oil/lemon juice mixture and reserve.

Bring a large pot of salted water to a boil.  Add the farfalle and cook until al dente, 10 to 12 minutes.  Drain the pasta and toss the pasta immediately with the oil/lemon juice mixture, chicken pieces, parsley, cilantro, basil, mint, arugula, preserved lemons, salt and pepper.  Toss well, place on a platter and serve immediately.