Recipe by Chef-Boy-I-Be Illinois
I have never tried Swiss Chard, but wanted to because of it's health benefits. I looked for a recipe and couldn't find one to my liking (most just called for sauteeing). Last night I made Cooking Diva's Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) and she suggested serving it with a side of pasta. So, I thought, why not add the chard to the pasta, along with some canellini beans and combine that with the wonderful lemon-wine sauce from her chicken. Her chicken dish, by the way, is delicious! The result, we thought, was quite tasty!
Top Review by morgangeline
This was great! I actually made the Tuscan "chicken" (I used seitan, which turned out great) because I found this recipe - had some heirloom cannellini beans and Swiss chard I needed to use up. I decided the flavor needed a little more complexity, so I added some sauteed mushrooms and onions, which helped. All together, it was a fabulous meal, and my boyfriend is kind of in awe of me now. Thanks for coming up with this and posting it!!
- 1 bunch swiss chard
- 1 cup cavatappi pasta, uncooked
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1⁄2 cup freshly grated parmesan cheese
Directions See How It's Made
- Bring water to a boil and season with salt.
- Trim swiss chard, removing tough center ribs, and slice into 1 inch strips.
- Add pasta and chard to boiling water and boil 10 minutes.
- Drain pasta and chard, and add beans.
- Add all to the lemon-wine sauce from Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone).
- Sprinkle cheese and stir to incorporate.
- Recipe # 206632.