Ingredients
1/2 cup plus 2 tablespoons olive oil
2 cloves garlic, minced
one medium onion, finely chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons lemon juice
3 tablespoons toasted pine nuts
1 teaspoon ground cinnamon
20 grape or cherry tomatoes, halved
2 boneless, skinless chicken breasts
1/3 cup grated parmigiano reggiano
1/3 cup grated pecorino romano
salt and freshly ground pepper to taste
1 pound bow tie pasta
Preparation
Cook pasta according to package directions. Heat 2 tablespoons of olive oil in a large saute pan. Season chicken breasts with salt and pepper and saute over medium heat until cooked through, about 5 minutes on each side. Remove chicken to a plate and tent to keep warm. Add remainder of olive oil to the same pan. Add onion and saute onion until translucent, about 5 minutes. Add garlic and saute 1-2 minutes. Add remaining ingredients except for chicken and cheeses. Mix well, and heat through, 2-3 minutes. Season with salt and pepper. Toss with hot pasta and cheeses. Transfer pasta mixture to platter individual serving plates. Slice chicken into 1/2 inch strips and arrange on top of pasta. Garnish with parsley sprigs and a little more grated cheese, if desired.
