Hope all my followers aren’t getting tired of pasta dishes! Here’s one that’s even more delicious than the last two. I do love Swiss chard, such a great flavor; I do choose rainbow or red chard because I can’t eat green leafy vegetables but feel free to use any chard you find at your market. And the meat and beans can be changed around as well, depending on your family’s taste – chicken, pork loin, even a sausage would work great in this recipe as well as any canned beans.
Start an 8 quart pot of water to boil. When boiling, add:
1 teaspoon sea salt
8 ounces gluten free fusilli (or whatever pasta you have on hand)
Cook the pasta per package instructions, usually between 8-10 minutes for fusilli. When the pasta is el dente, add to the boiling pot:
12 ounces of Swiss chard, washed with the leaves from the rib and broken into pieces (discard the ribs)
Bring back to the boil and cook for 1-2 minutes. Drain the chard and the pasta and return to the pot. Drizzle 1-2 tablespoons of olive oil over the pasta so it doesn’t stick together. Set aside.
In a 10″ skillet heat:
1 tablespoon olive oil
Add:
12 ounces cooked and diced turkey (or chicken, pork, or sausage)
2 teaspoons minced garlic
15 ounces cannellini beans with the liquid
1/2 cup chicken stock
1 teaspoon dried mixed Italian herbs
Bring to a boil over medium heat and simmer until the sauce is reduced by about half. Pour over the pasta and chard along and add:
1/4 to 1/2 cup non-dairy shredded parmesan cheese
juice of 1/2 a lemon
Stir to combine and serve. Have some extra cheese to top each serving. Serves 4-6.
cookingwithoutallergens 