In order to get my fridge ready for this weeks share, I needed to make something (other than salad) using swiss chard and romaine lettuce , so I made chicken cacciatore It was an experiment to use the greens and lettuce – but both my husband and I loved it!! Recipe follows (measurements are approx)

3 Tbls olive oil
1 large vidalia onion, chopped
heaping Tbls of minced garlic (in the jar)
3-4 swiss chard leaves (cut into bite sized pcs)
1/2 head of romaine lettuce (bite sized pcs)
1 large zucchini (cut into chuncks)
2-3 red or green peppers (or combination of both) (seeds removed cut into chunks)
3 boneless chicken breasts – cooked and cubed
1 large can of crushed tomatoes
1 small can of diced tomatoes
1 jar of sauce of your choice (I used Barilla roasted pepper)
approx 1/2 cup of burgundy wine (or white wine)
10 basil leaves (torn into small pieces)
sprinkle of red pepper flakes (optional)

Heat olive oil, garlic, onion for approx 5 minutes. Add swiss chard and a sprinkly of burgundy. Cover and cook for approx 3 minutes, stir and cook for another 3 minutes. Add romaine..cook until lettuce starts to get limp. Add peppers. Cook for about 5 minutes adding another sprinkle of burgundy. Cover and cook another 5 minutes. Add zucchini. Cover and cook until tender but not fully cooked….7 minutes or so. Add chicken, tomatoes, sauce and the remainder of burgundy. (If you like a thicker sauce, add a small can of tomato paste at the same time as the tomatoes) Cover and simmer for about 45 minutes, stirrin occasionally. Add basil and red pepper flakes. Stir well. Turn off heat, cover and let sit for 15 minutes or so. Serve over cooked pasta.
This recipe makes quite a bit – enough for about 2 1/2 – 3 lbs of pasta, (maybe more) but it freezes well.

Recipe submitted by Audrey, a Dracut CSA member.