Pappardelle with Chicken and Bitter Greens

Pappardelle with Chicken and Bitter Greens

Photograph by Leo Gong

SERVES 6?
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).


Ingredients:

1 bunch (1 lb.) green Swiss chard
1/2 medium head radicchio
1 medium lemon
2 tbsp. olive oil
3 large garlic cloves, thinly sliced
1/2 cup reduced-sodium chicken broth
1/3 cup each dry sherry and 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 pepper
8 oz. dried pappardelle pasta


Directions:

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. Grate peel from lemon and reserve. Juice lemon and set aside 3 tbsp.

2. Heat oil in a 12-in. frying pan over medium heat. Add garlic and cook, stirring often, until just translucent, about 2 minutes. Increase heat to medium-high. Add chicken broth, sherry, chard, radicchio, and lemon zest. Cook, stirring to coat, 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 according to package directions. When done, drain and add to frying pan; use tongs to mix. Transfer pasta to a serving bowl and sprinkle with remaining cheese.

PER 1 1/2-CUP SERVING 448 Cal., 40% (180 Cal.) from fat; 27 g protein; 20 g fat (9.1 g sat.); 35 g carbo (2.4 g fiber); 846 mg sodium; 94 mg chol.

Serve With Errazuriz "Wild Ferment" Chardonnay 2008 (Chile)