February 08, 2010

Chicken Fusilli with Swiss Chard

Tried this new dish for supper tonight. Tasted so healthy, I had to have a piece of chocolate after! I made it with double the amount of pasta and substituted with whole wheat pasta, next time I will give the regular past a try. Other than that, everyone at the table ate their whole meal.

1 lb (500 g) swiss chard
2 boneless skinless chicken breasts
2 tbsp (25 mL) olive oil
1 onion, chopped
5 cloves garlic, minced
2 sweet red peppers, sliced
2 tbsp (25 mL) balsamic or red wine vinegar
1 tsp (5 mL) chopped fresh rosemary
4 cups (1 L) fusilli (12 oz/375 g)
4 tsp (20 mL) cornstarch
1-1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) grated parmesan cheese

Cut chard into ribs and leaves; chop each and set aside separately.

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.

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.

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.

Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened.

Stir into pasta. Serve sprinkled with Parmesan cheese.

Additional Information
.Substitutions: Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
.To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion.

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