Recipes we love: 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

Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
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.
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.

Martha Stewart Living, November 2008