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" INGREDIENTS: 3 tsp olive oil 1/3 cup pine nuts (pignoli) 1 lb penne pasta 3 large cloves garlic, slivered 1 1/4 lb red Swiss chard (or a mix of white-, yellow- and red-stemmed chards), stems cut in 1-in. pieces; leaves stacked and cut crosswise in ribbons 1 cup chicken broth 1/2 tsp salt 1/2 cup oil-marinated sun-dried tomatoes, drained, cut in narrow strips 1 Tbsp balsamic vinegar Serve with: shredded Parmesan cheese PREPARATION  Bring a large pot of lightly salted water to a rapid boil. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add pine nuts; saut\u00E9 2 to 3 minutes until toasted. Remove to a small bowl. Stir penne into boiling water. Boil, stirring occasionally, 7 to 9 minutes until firm-tender. Meanwhile heat remaining 2 tsp oil in same skillet over medium-high heat. Add garlic; saut\u00E9 1 minute or until fragrant. Add chard stems, broth and salt. Cover and cook 1 to 2 minutes until crisp-tender. Add chard leaves, cover and, stirring once, cook 4 to 5 minutes until wilted. Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar. Pour into serving bowl. Sprinkle servings with cheese.  \u2014From Woman&amp;#039;s Day magazine "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a301/penne-chard-pine-nuts-43982/>