Grilled Chicken with Fresh Herbs and Farfalle
April 7, 2016
1Cook the pasta according to directions on package. Season the chicken on both sides with salt and pepper, brush with Tantillo California Extra Virgin Olive Oil.
2Grill chicken on both sides until white in the middle on medium heat, remove from heat and slice thin.
3In a small bowl, whisk together remaining Tantillo California Extra Virgin Olive Oil, lemon juice from 1 lemon, garlic and cumin.
4In a large bowl, combine farfalle, chicken, parsley, mint, cilantro, basil and arugula.
5Mix in dressing and toss well. Garnish with lemon wedges and serve. Buon Appetito!
**Courtesy of Stephanie and Tony Tantillo’s Table