Tagliatelle with Prosecco Chicken, Rainbow Chard & Heirloom Carrots
Recipes
Ingredients
- 1 bunch of Swiss chard
- 1 pound of chicken breast, sliced thinly
- salt and pepper to taste
- 2 tablespoon arrowroot starch
- 1 tablespoon jovial Reserve Blend 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 Gluten Free Brown Rice Tagliatelle
Instructions
- 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.
- Season the chicken with salt and pepper. Dust the chicken with arrowroot starch until lightly coated.
- In a large skillet, cook the oil, butter and garlic on medium-low heat for 1 minute.
- Increase the heat to medium, add the chicken and cook for about 7 minutes on each side until golden around the edges.
- Add the pasta to the boiling water and cook according to the cooking time on the package, while you finish up the chicken.
- Add the wine to the chicken and let evaporate for 1 minute.
- 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.
- Drain the pasta, toss with the chicken and vegetables and serve with or without grated cheese.
