Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have never tried Swiss Chard, but wanted to because of it's health benefits. I looked for a recipe and couldn't find one to my liking (most just called for sauteeing). Last night I made Cooking Diva's Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) and she suggested serving it with a side of pasta. So, I thought, why not add the chard to the pasta, along with some canellini beans and combine that with the wonderful lemon-wine sauce from her chicken. Her chicken dish, by the way, is delicious! The result, we thought, was quite tasty! Ingredients:
1 bunch swiss chard |
1 cup cavatappi pasta, uncooked |
1 (15 ounce) can cannellini beans, rinsed and drained |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Bring water to a boil and season with salt.
2. Trim swiss chard, removing tough center ribs, and slice into 1 inch strips.
3. Add pasta and chard to boiling water and boil 10 minutes.
4. Drain pasta and chard, and add beans.
5. Add all to the lemon-wine sauce from Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone).
6. Sprinkle cheese and stir to incorporate.
7. Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone).
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