Chicken Chard Penne
I love pasta. I dislike chicken. I've just been fed way too much chicken to be able to thoroughly enjoy it. This dish, though, is a great alternative for those who don't enjoy chicken - there's more to it than just chicken! Going off whatever was left in the fridge and another base recipe I had, I came up with this quick dinner, that everyone enjoyed, and I hope you enjoy it too!
1 lb penne
3 whole boneless and skinless chicken breasts
1 cup cherry tomatoes, halved
1/2 onion, sliced into thin half moons
2 garlic cloves, minced
1/2 cup sliced mushrooms
1 bunch Swiss chard, cut in half lengthwise and then sliced
2 cups stock of your choice (I had vegetable stock on hand)
Handful of torn basil and cut parsley
Staples: salt, pepper, oil
1. Cook the penne as the manufacturer instructs. Drain the water and keep the pasta in the pot.
2. On a parchment lined baking sheet, place the chicken breasts and halved tomatoes and drizzle some oil, salt and pepper on them. Cook the chicken until done (reaches 165°F internal temperature) and the tomatoes until they start to char. You will need to take the tomatoes out before the chicken. Once the chicken is cooked, allow to cool and cut into bite sized pieces.
3. In a large non-stick frying pan, sauté the onions and garlic until the onions are translucent.
4. Add the mushrooms and sauté until combined and cooked.
5. Add the chard and saute to get a bit of colour on the chard. Then add the stock and simmer until reduced and thickened.
6. Mix the sauce with the pasta, add the chicken and charred tomatoes. Toss together and sprinkle on top the herbs.