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. ---------------------------------------------------------------------------
Nutrition
Ingredients
