Chicken And Spicy Herbed Pasta

• 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

1. 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.

olive oil, garlic, onion, fresh italian parsley, fresh mint, fresh cilantro, lemon juice, nuts, ground cinnamon, grape, chicken breasts, parmigiano reggiano, pecorino romano, salt, pasta

Taken from www.epicurious.com/recipes/member/views/chicken-and-spicy-herbed-pasta-1209580 (may not work)