2 ounces bow-tie or other small pasta (1 cup)
1 tsp. olive oil
1 clove garlic, minced
2 plum tomatoes, diced
1/3 cup chicken broth
3 ounces bay scallops (about 1/2 cup)
1/2 cup shredded Swiss chard
Cook pasta according to package directions, do not use oil if package mentions it. Meanwhile, heat the teaspoon of olive oil in a medium skillet. Add garlic and tomatoes and cook over medium heat 3 to 4 minutes or till tomatoes are soft. Stir in the chicken broth and bring to a boil. Simmer, uncovered, for 1 minute. Ad scallops and cook one more minute or until scallops are opaque. Add drained pasta and the chard to skillet mixture and toss to coat. Serve with freshly grated parmesan cheese if desired.