Chicken and Swiss Chard Fusilli

Teaming up foods that are in season is a great way to reduce costs, as in this dish with its Swiss chard and peppers. From the pages of Canadian Living.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb swiss chard (454 g)
• 2  boneless skinless chicken breasts
• 2  tablespoons olive oil (25 mL)
• 1  onion, chopped
• 5  garlic cloves, minced
• 2  sweet red peppers, sliced
• 2  tablespoons  balsamic vinegar (25 mL)
• 1  teaspoon  chopped fresh rosemary (5 mL)
• 4  cups  fusilli (12 oz/375 g)
• 4  teaspoons cornstarch (18 mL)
• 1 1⁄2 cups  chicken stock, 1/4 cup grated Parmesan cheese (375 mL, 50 mL)

Directions

1. Cut chard into ribs and leaves; chop each and set aside separately.
2. 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.
3. 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.
4. 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.
5. Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened. Stir into pasta. Serve sprinkled with Parmesan cheese.
6. SUBSTITUTIONS:
7. Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
8. To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion.