- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2011
- 2 teaspoons extra-virgin olive oil
- 4 thick-cut smoked bacon diced
- 1 onion finely chopped
- 2 fresh thyme sprigs
- 1 pkg (340 g) mixed fresh mushrooms sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup white wine
- 1/2 cup sodium-reduced chicken broth
- 1 bunch Swiss chard stemmed and leaves cut in thirds
- 3/4 cups whipping cream
- 4 cups gemelli pasta
- 1 cup finely grated Parmesan cheese
MethodIn Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.
Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.
Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese.
Nutritional facts Per each of 8 servings: about
- Sodium 688 mg
- Protein 15 g
- Calories 397.0
- Total fat 17 g
- Potassium 449 mg
- Cholesterol 45 mg
- Saturated fat 9 g
- Total carbohydrate 45 g
- Iron 23.0
- Folate 54.0
- Calcium 17.0
- Vitamin A 17.0
- Vitamin C 8.0