1 Cup (16 tbs), thoroughly washed and drained, chopped
Crushed red pepper
Canned low sodium chicken broth
1⁄4 Cup (4 tbs) (ready to serve)
1 1⁄2 Cup (24 tbs) (hot)
Grated parmesan/Romano cheese
1. In 10-inch nonstick skillet heat oil; add onion and garlic and cook over medium-high heat, stirring frequently, until onion is translucent, about 1 minute. Add Swiss chard, black pepper, and red pepper. Reduce heat to medium and cook, stirring frequently, for 2 minutes.
2. Add broth and reduce heat to low; let simmer until Swiss chard is tender-crisp, about 8 minutes.
3. Add spaghetti and toss to combine. Sprinkle with cheese.