Sunday, July 3, 2011

Pasta with chard, garlic, tomatoes and grilled chicken

I was inspired to make this recipe based on a piquant pasta recipe from my New Zealand Vegetarian Adventures cookbook. The tomatoes were brought home from our LPO work share- unfortunately they had been split on the top so couldn't be sold. Lucky for us!

1 lb pasta, cooked
3 garlic cloves, crushed
3 tomatoes, cubed
2 bundles Swiss chard, stemmed and cut into small pieces
1/4 C fresh basil, cut into pieces
1/4-1/2 C freshly shredded parmesan
Grilled chicken

Cook the pasta in a separate pot. Drain when finished.

Warm olive oil in a separate skillet, add garlic and begin to saute. When just fragrant, add the tomatoes. Simmer for a bit and then add the chard. Mix the chard into the tomato garlic mixture well and let simmer for a few minutes. Add the basil on top and take off the heat. Let the basil wilt a bit and then add the drained pasta.

Slice the grilled chicken.

**Delicious! It was especially flavored because I used the olive oil from my marinated sun dried tomatoes which was infused with garlic, salt, and thyme.  A great way to use your greens.

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