5-7…Farfalle with mixed veggies and chicken

Tonight was a “clean out the fridge” night, and this resulted in a counter filled with a variety of veggies.  It didn’t take too long to come up with a way to use them all,.  The secret?   PASTA…everything goes with this food of the gods.

  

INGREDIENTS:

Farfalle pasta

Boneless, skinless, chicken thighs

Zucchini

Kale

White mushrooms

Bok Choy

Asparagus

Olive oil

Garlic, shallots

Dry basil and oregano

Sweet vermouth

Sun dried cherry tomatoes

PROCESS:

Brown the chicken in olive oil, remove, and set aside.  De=glaze pan with the wine and add to the chicken.

Saute the garlic and shallots in oil for several minutes before adding the mushrooms and zucchini, cover and cook over low-medium heat,

Blanch the greens for 3-4 minutes in boiling water, drain, and add to the pan, along with the chicken, asparagus, and tomatoes.  Caver and cook over low heat.

When the pasta is ready add it to the pan, mix well, and serve with grated cheese.

COMMENTS:

This was better than I expected, and I think will be even better as leftovers tomorrow.  The sun dried tomatoes was a good addition to the mix.