Thursday, May 20, 2010

Pasta with swiss chard and parsnips.

One bunch swiss chard (about twenty leaves.)
Cut the leaves across in half inch strips until the last piece of green on the stem. Discard rest of stem.
Place in the 7" round pot.
Chop one clove garlic in thin strip.
Add salt and pepper to taste.
Note this cooked without oil.

Trim two large or four smaller parsnips. Wash carefully. I soak them in water then scrub them with a brush in the same water. Peel (if you want.) Cut into the equal sized portions. Layer on top of the chard.

In the other 7" pot pour two table spoons olive oil.
Add two halfs of breasts of chicken.
Salt and pepper to taste.
Top with one clove thin chopped garlic.

Cook in the summer position.

Chop a large handful parsley into tiny pieces. Place in a large bowl.
Crush two cloves garlic.
Shred Parmesan to taste.
Salt and pepper to taste.
Press half a large lime.
Pour four table spoons olive oil and mix.

After half an hour remove the chicken. Check with a tooth pick to make sure its cooked. If not return for another ten minutes.
The chard should be cooked in one hour.

Chop the chicken into half inch strips.
Toss chicken, chard, and parsnips with the parsley olive oil mix.

In one 7" pot heat one cup thick pasta like casareche. In the other place three cups water.
Place in the summer position.
After one hour combine the water with the hot pasta and stir to make sure it doesn't stick.
Cook for twenty minutes. Pasta should be done- if not cook for another twenty minutes.
Drain and reserve the water.

Mix the pasta with the chicken, chard, parsnips and parsley.
Add one cup or what's left of the pasta water. Mix and let sit for ten minutes. Then mix again before serving.

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