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Fall Pasta Toss

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Tested Till Perfect

Teaming up foods that are in season is a great way to reduce costs, as in this dish with its Swiss chard and peppers.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 553
pro 32 g
total fat 12 g
sat. fat 3 g
carb 80 g
fibre 7 g
chol 39 mg
sodium 843 mg
% RDI: -
calcium 17%
iron 31%
vit A 53%
vit C 195%
folate 19%

Preparation:

Cut chard into ribs and leaves; chop each and set aside separately.

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.

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.

Additional Information

  • Substitutions: Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.

    To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion.


Source

© CanadianLiving.com




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