1/2 pound whole wheat penne
3 small bunches Swiss chard
3 tablespoons olive oil, divided
1 medium yellow onion, chopped
2 to 3 cloves garlic, minced
1 t0 2 cups cooked, shredded chicken
1 cup ricotta cheese
Splash of white wine
1/4 cup grated Parmesan cheese
1/4 cup panko crumbs
Kosher salt and freshly ground black pepper
Preheat oven to 375°F. Bring a pot of salted water to a boil and cook the pasta to al dente, or according to package directions. Strain and set aside (toss with a bit of olive oil if you'd like).
Rinse the Swiss chard well and pull the leaves off the thick stalks, saving the stems for another use (you can also dice the stems and cook them with the onions). Tear the leaves into large chunks and set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large Dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and sauté for another 30 seconds. Add the Swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium-low. Cook until greens are tender, about 10 minutes.
Add the cooked noodles, chicken, ricotta, and a generous splash of white wine to the greens, and season with salt and pepper. Transfer to a medium-sized baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parmesan mixture over the top of the casserole and bake, uncovered, for 30 minutes, or until the top is golden.
This recipe was originally published in January 2012.