Green Pasta

St. Patrick's Day fell on Wednesday this week, which is our traditional pasta night. Thought up this tasty pasta in honor of the green. Not Irish; but, tasty!

St. Patrick's Day Green Pasta and Chicken for Two

Ingredients:

1 Bunch Green Kale, pulled from stems
2 Medium Yellow Onion, chopped
2 Cloves Garlic, minced
1 Cup Chicken Stock
1 tsp. dry Thyme
1 Bay Leaf

2 Boneless Chicken Breasts, flattened
Seasoned Flour to coat (2 TBSP flour, 1 TBSP paprika, 1/2 tsp salt, pepper)

2 Zucchini sliced thin
1 Green Pepper, roasted, skinned, and sliced

1/4 cup fresh Basil Chiffonade
Shedded Cheese to garnish

1/2 Pound Spinach Pasta

Olive Oil
Salt and Pepper

Method:

Preheat oven to 300.

In a sauce pan with enough space to hold combined ingredients, saute Garlic and onions until clear. Add Chicken Stock, Kale, Thyme and Bay Leaf. Cover and cook until Kale is tender. Remove Bay Leaf and puree in blender until smooth. Return to pan.

Dredge chicken breasts in flour, shake off excess flour, and brown on both sides. Place on baking sheet and store in the oven until juices run clear.

Briefly saute zucchini until lightly browned. Put aside.

Cook pasta, drain, and combine with sauce, zuchinni, peppers, and half the basil. Simmer briefly to marry flavours. Add Salt and pepper to taste.

Put chicken breasts on plates and cover with sauce and pasta. Garnish with cheese and basil.