• 4 cups greens, roughly cut
• 1 lb. pasta shells
• 2 small green garlic
• 4 Tbs. olive oil
• ½ cup grated Parmesan
• salt
• 2 cooked chicken breast halves
• Balsamic vinegar (optional)

Chop chicken into small pieces.  Boil pasta in salted water until al dente.  Slice green garlic (bulb and stem), then sauté in olive oil over medium heat until translucent.  Add greens and ½ tsp of salt.  Sauté until greens wilt.  Add chicken and heat through.  When pasta is done, drain, rinse under hot water, and empty into large bowl.  Toss with greens and chicken sauté mix and sprinkle with 1 Tbs. balsamic vinegar if desired.  Serve, topped with Parmesan.