Friday, April 07, 2006

Pasta with Chicken and Greens

This is a favorite from lunch at The Lincoln Inn in of many a wonderful "power lunch". They are also the inspiration for hambergers with blue cheese and red onion. For the pasta: In a large skillet with a lid, fry a strip of bacon in 2T of olive oil. Remove the bacon and set aside. In the remaining oil, saute a boneless, skinless chicken breast until done and set aside. Add 5 or 6 large cloves of garlic, minced. Chop the greens into bite-sized pieces. We like to use rapini because it has a nice bitter edge to it, but your favorite green will work. Steam the greens until just tender. Cook the pasta according to package directions. When the pasta is done, drain it and mix in the pan with the greens. Place the entire mixture in a bowl drizzle with some good olive oil and garnish with the sliced chicken breast and crumbled bacon.
Any dry white wine would work well; like those mentioned above.

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