Name: Pasta with Chicken Sausage, Swiss Chard, and White Beans
Total time: 30 min
Yield: Serves 4
Ingredients: 8 ounces spaghetti; Salt and pepper; 12 ounces Swiss chard, stems chopped fine, leaves sliced into 1/2-inch-wide strips; 1 tablespoon extra-virgin olive oil, plus extra for drizzling; 12 ounces cooked chicken sausage, halved lengthwise and sliced 1/2 inch thick; 3 garlic cloves, minced; 1 (15-ounce) can cannellini beans; 1/2 cup chicken broth; 2 ounces Pecorino Romano cheese, grated (1 cup); 1 1/2 tablespoons lemon juice

Pasta with Chicken Sausage, Swiss Chard, and White Beans

Published on August 19, 2016

Time

30 minutes

Yield

Serves 4

Pasta with Chicken Sausage, Swiss Chard, and White Beans

Ingredients

8 ounces spaghettiSalt and pepper12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips1 tablespoon extra-virgin olive oil, plus extra for drizzling12 ounces cooked chicken sausage, halved lengthwise and sliced ½ inch thick3 garlic cloves, minced1 (15-ounce) can cannellini beans½ cup chicken broth2 ounces Pecorino Romano cheese, grated (1 cup)1 ½ tablespoons lemon juice

Before You Begin

Our favorite canned cannellini beans are from Goya. For a spicy kick, add a pinch of red pepper flakes with the Pecorino.

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just al dente. Add chard and cook until tender, about 1 minute. Drain pasta and chard and return to pot.

Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 8 minutes. Add garlic, ¼ teaspoon salt, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Add beans and their liquid and broth and bring to boil, scraping up any browned bits.

Add 1/2 cup Pecorino, lemon juice, and sausage-bean mixture to pasta and toss to combine. Season with salt and pepper to taste. Serve, drizzled with extra oil and passing remaining 1/2 cup Pecorino separately.