Herbed Farfalle and Grilled Chicken

SHOP (10 Servings plus leftovers)
1 package Farfalle Pasta (“Bowties”– Dried about 16 oz.)
3 Boneless Skinless Chicken Breasts (about 1 lb.)
3 Boneless Skinless Chicken Thighs (about 1 lb.)
1 cup Extra Virgin Olive Oil (3 TBL for browning chicken)
Basil Pesto (Store bought for flavoring the chicken)
2 tablespoon Ground Cumin
3 Lemons
4 Garlic cloves
Fresh Cilantro Leaves (about 1/2 cup packed)
Fresh Parsley Leaves (about 1/2 cup packed)
Fresh Basil Leaves (about 1/2 cup packed)
Fresh Mint Leaves (1/2 cup packed)
Fresh Baby Arugula (about 1/2 of a 5 oz. package)
Kosher Salt & Freshly Ground Pepper

PREP (30 minutes)
Season Chicken with S&P Brush with Pesto while grilling
Cook Pasta in large pot of boiling salted water per directions/Drain
Finely chop Parsley, Cilantro Basil and Mint leaves
Peel & mince Garlic Cloves
Juice Lemons

ACTION (10 minutes)
Chop Chicken into bite size pieces
Make vinaigrette in large bowl with Herbs, Lemon juice, Garlic, and Cumin then whisk in remaining Olive Oil, S&P to taste
Add Chicken pieces, Pasta and herbs.
Fold in Arugula leaves and Season with S&P  
Serve at room temperature