Rigatoni With Swiss Chard And Bell Peppers

Ingredients

• 12 ounces rigatoni pasta (about 5 cups)
• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1 inch-long by ½ 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

Garnish

• fresh ground pepper (optional)

Directions

1. 1

   Boil rigatoni until al dente.

2. 2

   While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.

3. 3

   Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.

4. 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. 5

   Remove the pan from the heat; stir in the balsamic vinegar and salt.

6. 6

   When the rigatoni is done, drain well; return to the pot.

7. 7

   Add the chard mixture and toss; Add the Parmesan cheese and toss again.

8. 8

   Taste and adjust the seasoning.