I love mixing cheese with pasta. The cheese gives pasta a big dose of umami if you use a lot (and I love cheese, so I do). This dish is a good balance of carbs, protein and fiber. The collard greens are full of nutritional goodness and are a pretty color contrast to the pasta shells.
1/4 bag of pasta shells
2 chicken thighs, cut into cubes
1 Roma tomato, cut into cubes
1/2 bag of pre-cut collard greens
shredded aged white cheddar to taste
Bring water to a boil in a pot, and cook the pasta until al dente (about 10 min.). Drain and set aside.
While the pasta is cooking, saute the chicken and tomato in a pan with olive oil until the chicken is cooked, then add the collard greens so it soaks up the juices. When the pasta is ready, mix it into the pan and stir in the cheddar. Shred a bit more cheese when you plate the dish if you want garnish.