Pasta with Chicken, Chard, and Gorgonzola

Swiss chard is one of the worker bees of the garden. With little maintenance, it just keeps producing from spring all through the summer and well into fall. In the greenhouses of local farmers, it will probably keep going into winter. Here's a recipe that uses a nice big bunch of it. We use Murray's chicken, but I would love to find a source that is more local. If anyone knows of a good one, let me know.

1 ½ lbs boneless, skinless chicken breast, cubed
8-10 cloves garlic, minced
8 cups chopped Swiss chard (leaves and stems)
¾ cup crumbled Gorgonzola
Salt and pepper to taste
1 lb cut pasta

Heat water for the pasta, and make the rest of the dish while it cooks.

Sauté the chicken until cooked through. Set aside.

Sauté the garlic for 1-2 minutes, then add the chard (in batches if necessary) and cook until just wilted.

Drain the cooked pasta and toss with the chicken and chard. Add the Gorgonzola and toss until it melts and coats everything. Add salt and pepper to taste.

Serves 4-6.