Serves 6 to 8
TO DRINK: Sauvignon Blanc
1/3 cup plus 1 tablespoon extra virgin olive oil3 tablespoons lemon juice3 cloves garlic, minced3/4 teaspoon ground cuminSalt and freshly ground black pepper3 boned chicken breasts, about 12 ounces, trimmed5 cups chicken stock12 oz. dry farfalle pasta1/2 cup fresh Italian parsley leaves, washed and dried3/4 cup fresh cilantro sprigs, washed and dried3/4 cup fresh basil leaves, torn into large pieces, washed and dried1/2 cup fresh mint leaves, washed and dried1 1/2 cups fresh arugula, washed and dried1 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.
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