Farfalle With Lemon & Chicken

Amount Measure Ingredient -- Preparation Method
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12 ounces Farfalle (bow tie pasta)
2 ounces extra virgin olive oil
1 pound boneless skinless chicken breast halves -- cut into thin strips
2 tablespoons Italian flat-leafed parsley -- chopped
2 tablespoons Basil -- chopped
2 tablespoons Mint -- chopped
1 sprig basil and mint -- for the frying pan
to taste salt add pepper
2 teaspoons Lemon Zest (approx 2 lemons)
2 tablespoons fresh Lemon Juice
1/2 cup Parmigiano cheese, grated

Bring a large pot of water to a boil. Cook pasta until al dente

Heat oil in a large skillet over medium heat. Add chicken, the sprig each of parsley, basil and mint. Season with salt and pepper to taste. Saute 3-4 minutes or until chicken is cooked through and tender. Do not overcook. Remove from heat and remove both sprigs

Add herbs, lemon zest and lemon juice to skillet. Add Pasta to sauce, toss to mix well. Adjust seasonings of salt and pepper. Add Cheese toss again, serve immediately with a garnish of a sprig of mint and basil to each plate. Serves 4