Fall Pasta Toss
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% |
Suggested Recipes
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1 lb (500 g) swiss chard
2 boneless skinless chicken breasts
2 tbsp (25 mL) olive oil
1 onion, chopped
5 cloves garlic, minced
2 sweet red peppers, sliced
2 tbsp (25 mL) balsamic or red_wine_vinegar
1 tsp (5 mL) chopped fresh rosemary
4 cups (1 L) fusilli (12 oz/375 g)
4 tsp (20 mL) cornstarch
1-1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) grated parmesan cheese
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
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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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