Chicken, Mushroom and Chard with Pesto

Tonight I decided I wasn't going to the grocery store and I'd use things that were in the fridge or the garden to make dinner.

I think it's really fun, I feel like I'm on "Chopped" (the Food Network show)

except I don't have a time restriction.

Anyway, I had some left over chicken from the night before, I found some rainbow chard and kale in the garden. I also found basil, which inspired me to make a pesto.

I started by dicing mushrooms, chard, kale, and onion (about 1/4 cup each).

I also minced some garlic (about 2 cloves).

I diced about a cup of cooked chicken.

In a food processor I made pesto:

1/4 cup basil

1/8 cup toasted walnuts

2 tbs shredded asiago cheese

2 tbs olive oil

2 tbs milk

Salt and pepper

Pulse until all the ingredients keep together.

Next, I cooked about 1 - 2 cups of pasta in salted water.

In a sauce pan I warmed 2 tbs of olive oil over medium heat.

Add mushrooms and onions, cook for about 2-3 minutes and add garlic, cook an additional 2 minutes.

Season with salt and pepper.

Next, I splashed about 1/3 cup of white wine in the pan and added the kale and rainbow chard.
Let the wine simmer for about 2 minutes, until the alcohol has cooked out.
Stir in pesto.

After the pasta is done cooking, add it immediately to the veg mixture.

Before you stir, shred on some asiago cheese onto the warm pasta.

Mix all of the ingredients together, serve with asiago shredded on top and enjoy!!