Chicken and Swiss Chard Fusilli |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Teaming up foods that are in season is a great way to reduce costs, as in this dish with its Swiss chard and peppers. From the pages of Canadian Living. Ingredients:
1 lb swiss chard (454 g) |
2 boneless skinless chicken breasts |
2 tablespoons olive oil (25 ml) |
1 onion, chopped |
5 garlic cloves, minced |
2 sweet red peppers, sliced |
2 tablespoons balsamic vinegar (25 ml) |
1 teaspoon chopped fresh rosemary (5 ml) |
4 cups fusilli (12 oz/375 g) |
4 teaspoons cornstarch (18 ml) |
1 1/2 cups chicken stock, 1/4 cup grated parmesan cheese (375 ml, 50 ml) |
Directions:
1. Cut chard into ribs and leaves; chop each and set aside separately.
2. Slice chicken across the grain into 1/4-inch (5 mm) thick slices; cut crosswise in half. In large skillet, heat half of the oil over high heat; cook chicken, stirring often, for 4 minutes or until no longer pink inside. Remove from pan; keep warm.
3. Reduce heat to medium-high; cook onion, garlic, red peppers and chard ribs for 5 minutes or until softened. Return chicken to pan. Add vinegar, rosemary and chard leaves; cover and cook, stirring occasionally, for 4 minutes or until chard is wilted.
4. Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain well and return to pot. Add chard mixture and toss to combine.
5. Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened. Stir into pasta. Serve sprinkled with Parmesan cheese.
6. SUBSTITUTIONS:
7. Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
8. To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion.
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