Here is a recipe we made the other night with some veg from the box.
Changes we made to original are noted.
3 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut Into 1/2 - inch cubes
1 cup shredded red cabbage*
9 leaves spinach or green chard, stemmed and chopped (3 cups)
1/2 cup minced fresh flat-leaf parsley
12 kalamata olives, pitted and chopped * I doubled amount, but we all love olives.
1 1/2 tablespoons balsamic vinegar
8 ounces angel-hair pasta
1/4 cup toasted bread crumbs
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
*garlic, oregano & sage - my additions (fresh herbs if possible)
In a large skillet over medium heat, heat 2 tablespoons of the olive oil and sauté the chicken until it is golden brown on the outside and opaque throughout.
* I added oregano to cooking chicken
Remove from the skillet with a slotted spoon and keep warm.
Add the remaining 1 tablespoon olive oil to the skillet and sauté the cabbage for 1 minute.
* I added about 1 cup of leftover spaghetti squash - already baked, instead of cabbage.
Add the spinach, parsley, and olives and sauté for 2 to 3 minutes.
* I used the red chard from Taproot farms, this provides green & purple colours. Olives - black
* I added 3 cloves of chopped garlic & fresh sage
Add the balsamic vinegar and stir. Turn off the heat.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving 3/4 cup pasta water.
Return the skillet with the sauce to medium heat and add the chicken and pasta along with the reserved water.
Cook for 3 to 4 minutes (stirring to combine), or until the water evaporates. Add salt and pepper to taste.
Place in a serving bowl. Top with the bread crumbs and cheese and toss. Serve immediately.