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. ---------------------------------------------------------------------------
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