Tagliatelle with Prosecco Chicken, Rainbow Chard & Heirloom Carrots

Tagliatelle with Prosecco Chicken, Rainbow Chard & Heirloom Carrots

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    bunch of Swiss chard

  • 1

    pound of chicken breast, sliced thinly

  • salt and pepper to taste

  • 2

    tablespoon arrowroot starch

  • 1

    tablespoon extra virgin olive oil

  • 2

    tablespoons unsalted butter

  • 1

    clove of garlic, minced

  • ¼

    cup dry white wine, preferably Prosecco or 2 tablespoons of fresh lemon juice

  • 2-3

    medium carrots, cut in matchsticks

  • 1

    box jovial brown rice tagliatelle

Directions

1.Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of sea salt, or salt to taste. Add the Swiss chard and cook for 5 to 7 minutes. Lift the greens out with a slotted spoon, but do not discard the water. Squeeze the excess water from the greens and chop. Set aside, then bring the water back to a rolling boil. 2.Season the chicken with salt and pepper. Dust the chicken with arrowroot starch until lightly coated. 3.In a large skillet, cook the oil, butter and garlic on medium-low heat for 1 minute. 4.Increase the heat to medium, add the chicken and cook for about 7 minutes on each side until golden around the edges. 5.Add the pasta to the boiling water and cook according to the cooking time on the package, while you finish up the chicken. 6.Add the wine to the chicken and let evaporate for 1 minute. 7.Add the greens and carrots and cook for 3 to 4 minutes, adding a ladle or two of the pasta water to keep the sauce moist. 8.Drain the pasta, toss with the chicken and vegetables and serve with or without grated cheese.


Nutrition

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