2 teaspoons extra-virgin olive oil
4 thick-cut smoked bacon, diced
1 onion, finely chopped
2 fresh thyme sprigs
1 package (340 g) mixed fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/2 cup sodium-reduced chicken broth
1 bunch Swiss chard, stemmed and leaves cut in thirds
3/4 cup whipping cream
4 cups gemelli pasta
1 cup finely grated Parmesan cheese
In Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.
Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.
Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese.
bacon recipe courtesy of: Soo Kim and The Test Kitchen, Canadian Living Magazine, March 2011
