Chicken and Swiss Chard Fusilli

• 1 lb swiss chard (454 g)
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil (25 mL)
• 1 onion, chopped
• 5 garlic cloves, minced
• 2 sweet red peppers, sliced
• 2 tablespoons balsamic vinegar (25 mL)
• 1 teaspoon chopped fresh rosemary (5 mL)
• 4 cups fusilli (12 oz/375 g)
• 4 teaspoons cornstarch (18 mL)
• 1 12 cups chicken stock, 1/4 cup grated Parmesan cheese (375 mL, 50 mL)

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.
3. In large skillet, heat half of the oil over high heat; cook chicken, stirring often, for 4 minutes or until no longer pink inside.
4. Remove from pan; keep warm.
5. Reduce heat to medium-high; cook onion, garlic, red peppers and chard ribs for 5 minutes or until softened.
6. Return chicken to pan.
7. Add vinegar, rosemary and chard leaves; cover and cook, stirring occasionally, for 4 minutes or until chard is wilted.
8. 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.
9. Add chard mixture and toss to combine.
10. Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened.
11. Stir into pasta.
12. Serve sprinkled with Parmesan cheese.
13. SUBSTITUTIONS:
14. Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
15. To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL) and add with onion.

swiss chard, chicken breasts, olive oil, onion, garlic, sweet red peppers, balsamic vinegar, fresh rosemary, fusilli, cornstarch, chicken stock

Taken from www.food.com/recipe/chicken-and-swiss-chard-fusilli-460572 (may not work)