Method

For the marinade: Prepare the marinade by pulsing in blender or food processor 3/4 cup arugula leaves, 1/3 cup olive oil, garlic, and 1/2 teaspoon salt.

Place pounded chicken in a zip-lock plastic bag shallow marinade container; Seal and turn to coat the chicken evenly.

Place in refrigerator for at least two hours.

Drain chicken, leaving the arugula bits that cling to the breasts.  Let the breasts sit to come to room temperature, about 20-25 minutes. 

Meanwhile, prepare gas or charcoal grill.

Grill chicken uncovered for a total of 12 minutes total, turning and rotating breasts to achieve a crisscross pattern of grill marks on both sides.  Cook chicken until internal temperature reaches 160 degrees. 

While chicken is cooking, prepare farfalle according to box directions.

Prepare the "sauce" by folding together in a small bowl the chopped tomato, roasted red pepper, balsamic vinegar,  extra-virgin olive oil, remaining 1/2 teaspoon salt, and pepper.

Cut remaining 1/2 cup arugula leaves into thin shreds.

When pasta is cooked, drain and place in a large serving bowl.  Add mozzarella and toss to blend and melt the cheese pieces. 

Cut hot chicken meat into 1/2-inch pieces. Scatter the pieces with juices over the pasta and cheese.    

 Add tomato-pepper mixture and shredded arugula and toss gently.

Serve immediately.

Serves 4-6

Contributor: Junior Trimmer

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