linguine with red swiss chard and Egyptian fennel

lunch today was almost a disaster but thankfully the linguine tasted fine. but NOT the poached chicken.

i'm not sure if it was the limes or the herbs i used. the chicken was bitter! i think it's the herbs from Provence...no wonder my mother-in-law didn't want to keep this bottle of exotic sounding herbs. now one of my good friends thinks it's the limes. in any case, we won't talk about the chicken today.

as for the linguine, it was incorporated into a swiss chard recipe that i think came out of the Fields of Greens recipe book, which i don't own so i can't verify it now. this is how i remember cooking the chard.

Linguine with Red Swiss Chard and Egyptian Fennel

1 bunch red swiss chard, roughly chopped
1 medium carrot, cut into julienne strips
4-6 cloves garlic, minced
1 teaspoon Egyptian fennel
Spike seasoning, salt and pepper to taste
4 Tablespoons (or more) olive oil
linguine for 2 servings (I don't know exactly how much I used)

1 Cook linguine according to package instructions. Rinse with cold water and set aside.

2 Blanch swiss chard in boiling water for about 2-3 minutes. Drain and set aside.

3 Saute garlic, carrots and fennel in olive oil with some salt until fennel is slightly brown. Add swiss chard and stir fry for 1-2 minutes. Season to taste with salt, pepper and Spike.

4 Add cooked linguine and stir, adding more salt to season the pasta.

5 Dish up and enjoy!