PASTA WITH CHICKEN, RED CHARD AND CHERRY TOMATOES

PASTA WITH CHICKEN, RED CHARD AND CHERRY TOMATOES image

Yield 2 big bowls

Number Of Ingredients 12

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1 large boneless, skinless chicken breast - partially frozen
1 TBS extra virgin olive oil
3 garlic cloves - minced
1 tsp (or to taste) crushed red pepper
1 tsp (approx) anchovy paste*
1 bunch red chard, stems sliced into 1/2-inch peices, leaves torn into bite-sized peices (keep them separate)
1 pound cherry tomatoes, halved
Juice of half a lemon (or to taste)
1/4 cup torn fresh basil leaves, plus 5-6 leaves juliene for garnish
1/4 cup freshly grated parmesan plus more to pass at the table
6-8 Ounces pasta of your choice (I like whole-wheat penne)
*chopped whole anchovies can be used or I sometimes use pancetta or bacon to get the saltiness without offending my fish-hating boyfriend :-).

Steps:

1.) Wash and prep all of your vegetables 2.) set a large pot of salted water over high heat and cover so it will boil faster. Once it boils, add the pasta and red chard stems. Cook until al dente, then drain and return to pot (reserving ~ 1 cup pasta cooking liquid) 3.) Thinly slice the chicken breast. 4.) Heat the oilve oil over medium-high heat until hot, then add the garlic, red pepper, and anchovy paste. Saute until garlic is lightly browned and fragrant - about 2 minutes 5.) Add the chicken and cook, stirring, until almost done. 6.) Add the red chard and stir until wilted. 7.) Add the tomatoes and basil and stir until juicy and the tomatoes are breaking down. 8.) Remove from heat and pour mixture over pasta and chard stems. Stir in 1/4 cup parmesan and lemon juice and toss until thoroughly mixed and sauce coats the pasta (adding cooking liquid if needed) 9.) Transfer to a serving bowl, sprinkle julienned basil over and serve, passing extra parmesan at the table.