Lots of request for this recipe
Boil your favorite pasta noodles
1 bunch Swiss chard
Center stems removed
Sauté with evoo until slightly wilted then add vegetable or Low sodium chicken broth. Just slightly covering the chard and reduce until liquid is almost gone. Remove from pan.
To pan add 1 cup heavy whip, slowly sprinkle 1/2 – 1 cup Parmesan(taste to decide how much you want)into pan constantly whisking (low simmer on heat) add 1 T butter. Thin sauce out with your broth- you can make as thick or thin as you like.
Add your cooked pasta and chard to the sauce pan and stir ~ Now Eat:)
Chef Jodi Cooks 