Chicken and Stars Soup

1 lb chicken
1 Tablespoon oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoonblack pepper
1 cup dried stelline pasta
Precook chicken and finely dice. Heat oil in a large stockpot and saute onions until transparent. Add carrots,, celery, and garlic and cook an additional 2 minutes. Add broth, chicken, and spices. Bring to a simmer and cook until carrots are tender. Add pasta and simmer 7 minutes. Remove bay leaf before serving. Makes about 6 servings.

Balsamic Chicken with Corn and Swiss Chard

2 TBSP EVOO
2 TBSP balsamic vinegar
1 TBSP ketchup
1 TBSP dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
2 slices bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
2 TBSP butter
1 bunch Swiss chard, chopped (stems and leaves separated)
3 scallions, sliced
salt and pepper, to taste

Whisk EVOO, vinegar, ketchup and mustard in a small bowl. Brush over chicken and grill until cooked through.

Meanwhile, in a large skillet or dutch oven saute bacon until crisp. Add corn and swiss chard stems and cook until tender. Add butter, chard leaves, and scallions and cook several minutes until chard is wilted. Season with salt and pepper and serve with chicken.