Teaming up foods that are in season is a great way to reduce costs, as in this dish with its Swiss chard and peppers.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1 lb Swiss chard
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 2 sweet red peppers sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 teaspoon chopped fresh rosemary
- 4 cups fusilli pasta (12 oz/375 g)
- 4 teaspoons cornstarch
- 1 1/2 cup chicken stock
- 1/4 cup grated Parmesan cheese
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 843 mg
- Protein 32 g
- Calories 553.0
- Total fat 12 g
- Cholesterol 39 mg
- Saturated fat 3 g
- Total carbohydrate 80 g
- Iron 31.0
- Folate 19.0
- Calcium 17.0
- Vitamin A 53.0
- Vitamin C 195.0