I adore chard – it is so pretty and very tasty. I have not been able to source a regular supply of it, perhaps because it may be a seasonal leaf. I was surprised and very pleased to find it in a local store, so I bought some to use over the weekend. I always keep some celeriac in the vegetable compartment of the fridge, it replaces the celery flavour of low fodmap dishes and adds a another depth of flavour to the dish. This is a nice spring recipe to start the Easter weekend and herald the start of better weather, lighter nights and fresh food.
300g of dried gluten free pasta
2 tablespoons of pine nuts
4 cooked chicken thighs
30g grated parmesan
I tablespoon of oil
1 slice of celeriac
70g spinach leaves
Chop the chard, spinach and celeriac into small slices.
Fry in the small amount of oil with the pine nuts.
Slice the chicken and add to the pan to warm through (must heat the chicken to at least seventy degrees C, if the chicken has been chilled and only reheat it once.)
Grate the parmesan cheese.
Cook the pasta in a pan of hot water whilst the sauce is cooking.
Do take care when cooking gluten free pasta as it is very easy to overcook it and end up with a ball of starch in your pan! Review the cooking instructions on the packet before you start.
Drain the pasta, add the vegetables and chicken and stir thoroughly.
Serve with a sprinkling of parmesan.