Penne with Kalamata Olives, Swiss Chard and Grilled Chicken

I’m sure not ready for winter.  I like seeing a few things still growing in my garden such as swiss chard and kale … a reminder of summer.

This was another quick, easy weeknight pasta meal incorporating swiss chard and ingredients readily on hand.  Enjoy!

INGREDIENTS

• 1 pound dried penne
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 large shallots, thinly sliced
• 3 small garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes
• 1 1/2 teaspoons finely shredded lemon zest, plus more for garnish
• 1/4 cup dry white wine, such as Sauvignon Blanc or Chardonnay
• 1/2 bunch swiss chard, tough stems removed, leaves thinly sliced crosswise (8 cups)
• 2 cups sliced grilled chicken breast
• 6 to 7 ounces fresh goat cheese
• 1/2 cup pitted, halved Kalamata olives
• 4 teaspoons fresh lemon juice
• 2/3 cup freshly grated Parmesan cheese

DIRECTIONS

1. Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
2. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Addlemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
3. Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.

Slightly Adapted From:  MarthaStewart.com

Martha Stewart Living, November 2008

Part II – Penne with Swiss Chard and Bacon – Plus 2 Ingredients

There is so much to love about pasta,one of the things I love is that pasta is so versatile.  You can add and modify ingredients and it still tastes unbelievable.  My brother, Gary, has an adventurous spirit in and out of the kitchen and is so much fun to be around.  He sent me the above picture enjoying his pasta.  I wish we lived closer to each other for so many different reasons, one of which it would be fun to try each others cooking creations.

Gary made my Bacon and Swiss Chard with Penne recipe even better with the addition of two ingredients:  Tomatoes and fresh chopped basil.  Just add these at the end and toss with pasta.

Thanks Gary!

Try it both ways!  Enjoy!!

Double WOW Recipe – Bacon and Swiss Chard with Penne

Wow … make that a double WOW!  For so few ingredients and such an easy recipe this definitely gets a double wow for flavor.  I was looking for something quick to make after work using ingredients I already had at home.  I have a lot of swiss chard growing in the garden and I had bacon … and I always have pasta and garlic.  I loved it!  Give it a try, you can’t go wrong with a double WOW recipe!  ENJOY!

Ingredients

• 1 pound penne
• 12 ounces bacon, cut crosswise into 1/2-inch slices (I used only 3 slices of thick bacon)
• 1/2 – 1 cup chopped onion
• 2 cloves of garlic, chopped
• 6 stems from Swiss Chard, chopped
• 2 large bunches Swiss Chard, chopped (about 12 cups)
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2/3 cup freshly grated Parmesan cheese

Preparation

Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion, garlic and Swiss Chard stems  and saute over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add the reserved 1 cup of pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle 2 tablespoons Balsamic Vinegar over; cook 1 minute. Add penne and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

Adapted from:  Epicurious.com