I chose this main dish for our dinner tonight. It was very easy to make, utilizing a rotisserie chicken from the market. It was very good but I think my husband would have preferred a thicker, more generous sauce. I liked it light and fresh that way it was. It makes a huge amount so next time I will cut the recipe at least in thirds, if not fourths. I served it with black olive focaccia bread with balsamic vinegar and olive oil for dipping.
Photo by ChickenSquawk
Here is the recipe from The Best of Sunset Cookbook:
This bright-tasting pasta makes good use of radicchio and chard, two sturdy greens that are packed with vitamins and flavor. Prep and Cook Time: 1 hour. Notes: If you like your chard tender rather than tender-crisp, cook it longer in step 2 (fish out a piece from the pan and taste it).
Total: 1 hour
Yield: Makes 6 servings
- 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
1. 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.
2. 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.
3. 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.