Roasted vegetable, chicken, bacon and chard farfalle

Last night I got some rainbow chard on sale for $3 so I decided to use it for a quick pasta salad for dinner. Anyhow this is what I came up with:

Roasted vegetable, chicken, bacon and chard farfalle 

About 200 g farfalle pasta 

Cocktail tomatoes cut in quarters

Red capsicums sliced 

Red onion, sliced 

Olive oil

Garlic salt and pepper 

1 chicken breast sliced

4 rashers bacon 

Bunch of chard, leaves shredded 

Garlic, chopped

Red onion, chopped

Knob of butter

Olive oil 

Parsley

Chives

Preheat the oven to 175. 

Cook the pasta according to packet instructions. Drain and set aside. 

Combine all the ingredients for the vegetable roast. Toss in some olive oil and chopped butter and sprinkle some garlic salt, sea salt and freshly ground pepper as desired. Pop it in the warm oven. 

Sauté some garlic and onions with some olive oil and butter on a pan. Wait until the onions are semi transparent. Add the bacon, wait until they melted some of the fat then add the chard. Cook until they are half wilted then add the chicken. Cook until tender and set aside. 

Make sure you check the veggies in the oven while cooking the chicken. When all are done, toss them in a big bowl and serve a side of mascarpone cheese.