Farfalle Pasta with Lemon Chicken and Herb Salad

Ingredients

• 1/3 cup plus 1 tablespoon extra virgin olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 3/4 teaspoon ground cumin
• Salt and freshly ground black pepper
• 3 boned chicken breasts, about 12 ounces, trimmed
• 5 cups chicken stock
• 12 oz. dry farfalle pasta
• 1/2 cup fresh Italian parsley leaves, washed and dried
• 3/4 cup fresh cilantro sprigs, washed and dried
• 3/4 cup fresh basil leaves, torn into large pieces, washed and dried
• 1/2 cup fresh mint leaves, washed and dried
• 1 1/2 cups fresh arugula, washed and dried
• 1 preserved lemon, 1/4" dice (optional)