Stir together all of the ingredients in a medium bowl. Olive Chattanooga Jalapeno Balsamic Vinegar is a lovely addition to use when you want a little pizzazz without having to go through the trouble of deseeding a jalapeno.
Cook penne pasta according to package instructions.
Stir together flour, salt, and pepper. Dredge chicken breasts in the flour mixture to coat both sides.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook on both sides 4-5 minutes until chicken is cooked through and browned on the outside. Transfer chicken to a cutting board and slice into strips or 1-inch cubes.
Chop asparagus into 2-inch pieces. Add remaining butter to skillet and melt over medium heat. Add garlic, mushrooms, and asparagus and stir over medium heat 4-6 minutes until mushrooms and asparagus are tender.
Stir in penne noodles and chicken and stir til noodles are heated. Stir in parmesan cheese. Serve hot.
To make vegan, use vegan butter or olive oil, omit chicken and use lentil pasta for protein.
1/2bunch swiss chardstems removed, and roughly chopped
2tablespoonschopped green onion
1/4cupshredded cheese of choice
Preheat the oven to 425 degrees F. Toss potatoes with olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast in a casserole dish or on a baking sheet for 15-20 minutes, or until tender and crispy. Let cool.*
Add olive oil to saute pan over medium-high heat. Add swiss chard and 1/4 cup water and cover for 5 minutes. Remove cover, add garlic, and turn heat down to low and let cook for another 10 minutes, or until chard is wilted and water is evaporated. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Let cool.*
In a medium mixing bowl, whisk eggs and Greek yogurt until combined. Add chives and mix together. Season with 1/2 tsp salt and 1/2 tsp pepper.
Preheat oven to 350 degrees F. In a small cast iron pan, add roasted potatoes, swiss chard, and cheese. Pour egg mix over top. Heat on the stovetop over medium heat for 5 minutes.
Transfer to oven and bake for 25-30 minutes, or until frittata is set.** Let cool for 5 minutes or so.
*To save time, use leftover vegetables or prepare the veggies ahead of time.
**To check if the frittata is set, pierce the middle of the frittata with a knife and if the eggs run, cook longer.