Rigatoni With Swiss Chard And Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Paulette Mitchell's. Have not tried yet, plan to soon. Ingredients:
12 ounces rigatoni pasta (about 5 cups) |
2 tablespoons olive oil |
1 red bell pepper, cut into 1 inch-long by 1/2 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 |
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.
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