Rigatoni With Swiss Chard And Bell Peppers

Paulette Mitchell's. Have not tried yet, plan to soon.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

• Garnish

•  fresh ground pepper (optional)

Directions

1. Boil rigatoni until al dente.
2. While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
3. Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
4. 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.
5. Remove the pan from the heat; stir in the balsamic vinegar and salt.
6. When the rigatoni is done, drain well; return to the pot.
7. Add the chard mixture and toss; Add the Parmesan cheese and toss again.
8. Taste and adjust the seasoning.