Swiss Chard, Chicken and Fusilli Pasta Salad

I love fresh swiss chard
with its sweet and tender leaves.
Buy some of all the colors
available for this great salad.

Ingredients:
1 lb fresh swiss chard
2 boneless and skinless chicken breasts
2 tbsp extra-virgin olive oil
1 red onion, peeled and chopped
5 cloves garlic, peeled and minced
2 sweet red bell peppers, sliced
2 tbsp balsamic or red wine vinegar
1 tsp chopped fresh rosemary
4 cups fusilli Pasta (12 oz)
4 tsp cornstarch
1-1/2 cups chicken stock
1/4 cup grated parmesan cheese

Directions:
Cut chard into ribs and leaves;
chop each and set aside separately.
Slice chicken across the grain
into 1/4-inch thick slices;
cut crosswise in half.
In large skillet, heat half of the oil
over high heat; cook chicken,
stirring often, for 4 minutes
or until no longer pink inside.
Remove from pan; keep warm.
Reduce heat to medium-high;
cook onion, garlic,
red peppers and chard for 5 minutes or
until softened. Return chicken to pan.
Add vinegar, rosemary and chard leaves;
cover and cook, stirring occasionally,
for 4 minutes or until chard is wilted.
In large pot of boiling salted water,
cook pasta for 6 to 8 minutes
or until tender but firm;
drain well and return to pot.
Add chard mixture and toss to combine.
Whisk cornstarch into stock;
add to skillet and cook over high heat,
whisking, until thickened.
Stir into pasta.
Serve with shaved fresh Parmesan cheese.