Prep 15 mins
Cook 15 mins
Paulette Mitchell's. Have not tried yet, plan to soon.
- 12 ounces rigatoni pasta (about 5 cups)
- 2 tablespoons olive oil
- 1 red bell pepper, cut into 1 inch-long by ½ inch-wide strips
- 1⁄4 cup coarsely chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 8 cups coarsely chopped swiss chard leaves (about 8 ounces)
- 1 tablespoon butter
- 1⁄2 teaspoon fresh ground pepper, to taste
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon salt, to taste
- 1⁄4 cup freshly grated parmesan cheese
- fresh ground pepper (optional)
- Boil rigatoni until al dente.
- While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
- Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
- Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.
- Remove the pan from the heat; stir in the balsamic vinegar and salt.
- When the rigatoni is done, drain well; return to the pot.
- Add the chard mixture and toss; Add the Parmesan cheese and toss again.
- Taste and adjust the seasoning.
I love this!!!!! Am very happy that I have lots of swiss chard in my garden!! Doubled the peppers and onion.
Very yummy. I got chard in my CSA this week and didn't know what to do with it. Hubby says you could even add spinach.
This was absolutly fantastic! Thank you for sharing. Having never used Swiss Chard before (but having some growing in our garden this year) we were in need of some know how and this recipe provided that. I felt like I could eat a bottomless bowl. Wonderful!