Food Network Scholar: Pasta with Swiss Chard and Tomato

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Wednesday, July 2, 2014

Pasta with Swiss Chard and Tomato

Tonight was a dinner without a recipe. One of those, I know how to cook, take what I have, make it delicious and say 'next' and move onto the rest of the evenings chores. I cut Swiss Chard and had some diced tomatoes I put up in the freezer. Add a little chicken and voila! dinner. So I guess I can title this dish an original!

Pasta with Swiss Chard and Tomatoes
printable recipe

1 bunch of Swiss Chard, stripped from stems and rough chopped
1 c. diced tomatoes
2 garlic cloves, minced
1 small onion, diced small
8 oz. boneless, skinless Chicken breast, cut into 1" pieces
2 T. olive oil
2 tsp. crushed red pepper
Kosher salt and pepper
juice of 1/2 lemon
1/4 c. chopped fresh basil
8 oz. linguine, cooked according to package directions.
grated Parmesan

In a heavy bottom skillet, heat the olive oil. Add the onion and garlic and cook on medium heat for 1 minute. Add the chicken and continue to cook until all pink is gone and it is cooked through. Stir occasionally to keep from sticking.