| 1 box | BARILLA Farfalle |
| 1/4 cup | extra virgin olive oil |
| 1 pound | boneless, skinless chicken breast, cut into thin strips |
| 2 tablespoons and 1 sprig | Italian flat-leafed parsley, chopped |
| 2 tablespoons plus 1 spri | fresh basil, chopped |
| 2 tablespoons plus 1 spri | fresh mint, chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 whole | lemon zest, grated |
| 2 whole (2 tablespoons) | juice from lemons |
| 1/2 cup | Parmigiano cheese, grated |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add chicken, a sprig each of parsley, basil and mint. Season with salt and pepper to taste. Sauté 3-4 minutes or until chicken is cook through and tender. Do not overcook. Remove from heat and remove sprigs.
ADD herbs, lemon zest and lemon juice to skillet. Set aside.
COOK pasta according to package directions. Drain and add hot pasta immediately to sauce. Mix well. Adjust seasonings if desired.
ADD cheese and toss. Transfer to a serving platter or bowl.