Chicken And Swiss Chard Fusilli
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.
Steps
Cut chard into ribs and leaves.
Chop each and set aside separately.
Slice chicken across the grain into 1 / 4-inch 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.
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.
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.
Whisk cornstarch into stock.
Add to skillet and cook over high heat , whisking , until thickened.
Stir into pasta.
Serve sprinkled with parmesan cheese.
Substitutions:.
Instead of chard , you can use 1 bunch broccoli.
Add stems as .
Ingredients
swiss chard, boneless skinless chicken breasts, olive oil, onion, garlic cloves, sweet red peppers, balsamic vinegar, fresh rosemary, fusilli, cornstarch, chicken stock