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Ingredients
- 1 bunch (1 lb.) green Swiss chard
- 1/2 medium head radicchio
- 1 medium lemon
- 2 tablespoons olive oil
- 3 large garlic cloves, thinly sliced
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup dry sherry
- 1/3 cup heavy cream
- 1 cup freshly shredded asiago cheese, divided
- 3 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
- Salt and freshly ground black pepper
- 8 ounces dried pappardelle pasta
Directions
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, trim stems and ribs from chard (save for another use, such as soup, if you like). Cut leaves crosswise into 1/3-in.-wide ribbons. Peel any rubbery outer leaves from radicchio and cut out tough core; discard both. Slice remaining leaves crosswise into 1/3-in.-wide ribbons. Zest lemon and set aside zest. Juice lemon and set aside 3 tbsp. juice.
Heat olive oil in a 12-in. frying pan over medium heat. Add garlic and cook until just translucent, about 2 minutes. Increase heat to medium-high. Add chicken broth, sherry, chard, radicchio, and lemon zest. Turn to coat and cook until chard is just tender to the bite, 2 to 3 minutes. Add cream and half the cheese; stir to combine. Stir in chicken and cook until warmed through. Stir in lemon juice and season with salt and pepper.
Meanwhile, cook pappardelle in boiling water according to package directions. When pasta is cooked, drain and add to frying pan; use tongs to combine. Transfer pasta to a serving bowl, sprinkle with remaining cheese, and serve.
Notes
This is a delicious dish. I made it with dark red swiss chard and the whole thing turned hot pink. I didn’t have the amount of chicken they called for, but it was fine anyway.
Nutritional Information
CALORIES 448 (40% from fat); FAT 20g (sat 9.1g); PROTEIN 27g; CHOLESTEROL 94mg; SODIUM 846mg; FIBER 2.4g; CARBOHYDRATE 35g
Note: Nutritional analysis is per 1 1/2-cup serving
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