Mushrooms, Bacon and Swiss Chard With Gemelli

By EdieK

Ingredients

• 2 tsp extra-virgin olive
• 4 thick-cut smoked bacon , diced
• 1 onion , finely chopped
• 2 fresh thyme sprigs
• 1 pkg (340 g) mixed fresh mushrooms , sliced1
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup white wine
• 1/2 cup sodium-reduced chicken broth
• 1 bunch Swiss chard , stemmed and leaves cut in thirds1
• 3/4 cup whipping cream
• 4 cups gemelli pasta
• 1 cup finely grated Parmesan cheese

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.

Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.

Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese.