Swiss Chard and Mushroom Pasta
Famers Market Finds
Farmers Markets truly have my heart. I look forward to going every single week. Fresh seasonal ingredients are really where I take inspiration from when it comes to creating these recipes each week.
If you live in the Chicago area or suburbs here is a small list of some of my favorite Markets that I have been to. (All of these are open on Saturdays)
Wheaton French Market- Best produce selection (BY FAR), fresh meats and fish as well as many artisanal stands with fresh salsas, sauces and soups. Oh and I can’t forget to mention that they have some really cute jewelry and clothing stands.
Downers Grove Farmers Market- Huge selections of fresh flowers, 2 large produce stands, lots of yummy food vendors.
West Loop Farmers Market- great unique finds, fresh flowers, GREAT options for fresh baked goods.
OKAY jumping into the recipe.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 4
Ingredients
2 Chicken Breasts Skin on
12 oz. Long Shaped PastaÂ
2 Green Garlic Stalks/bulb Thinly slicedÂ
12 oz. Chestnut MushroomsÂ
1 Bunch Swiss Chard ChoppedÂ
1 Shallot Minced
1 Tbsp Fresh Thyme
1/2 Cup Chicken Broth/StockÂ
1/2 Cup Freshly Grated Parmesan Cheese
3 Tbsp ButterÂ
Olive OilÂ
Salt and PepperÂ
All Purpose Seasoning
Pasta Water (~1 cup)
How I made it:
Preheat the oven to 425ºF.Â
Bring a large pot of salted water to a boil.Â
Pat chicken dry with paper towel. Season both sides with salt, pepper, and all purpose seasoning.
Using a skillet on medium heat add olive oil. Sear Chicken breast for four minutes on each side. Place onto a baking sheet and finish cooking in the oven for 15-20 Minutes or until internal temperature reaches 165ºF. Using the same skillet on medium heat add 1 Tbsp of butter. Once butter has melted add Mushrooms to the pan making sure they are in a single layer. Allow mushrooms to brown for 3 minutes before stirring. Stir. Season with Salt and pepper.Â
After about five minutes of cook time. Add Fresh thyme, shallot and green garlic. Cook until mushrooms are softened. Add in chopped Swiss chard. Season with a small pinch of salt. Cook until Swiss chard begins to wilt (~2-3 Minutes). Deglaze the pan with 1/2 Cup of chicken broth/stock into the pan. Simmer until reduced by at least half. Add cooked pasta and pasta water. Toss. Turn off the heat and add 2 Tbsp Butter and Parmesan cheese. Toss until a glossy sauce is formed.Â
Plate pasta and sliced chicken breast. Garnish with a touch of olive oil and some freshly cracked pepper.Â
Serve and Enjoy :) !
Substitutions:
Green Garlic: Leeks
Chestnut Mushrooms: Beech Mushrooms or Baby Bella Mushrooms
