3 large garlic cloves, thinly sliced

1/2 cup rich, reduced-sodium chicken broth

1/3 cup dry sherry

Zest and juice of 1 lemon

1/3 cup heavy cream

1 cup freshly shredded asiago cheese, divided

3 cups shredded cooked chicken meat, white and dark (from a 2 1/2- to 3-pound rotisserie chicken)

Salt, freshly ground pepper

8 ounces dried wide pasta (fettuccine to pappardelle)

1. Bring a large pot of well-salted water to a boil on high heat. Meanwhile, trim the stems and ribs from chard (can be saved for soup or other uses). Cut the leaves crosswise into 1/3-inch strips. Remove and discard any rubbery outer leaves and the tough core from radicchio. Slice remaining leaves crosswise into 1/3-inch strips.

2. In a 12-inch skillet, heat the oil to medium. Saute the garlic until just translucent, about 2 minutes. Raise heat to medium-high. Add the chicken broth, sherry, lemon zest, chard and radicchio. Stir to coat. Cook until chard is just tender to the bite, 2 to 3 minutes. Stir in the cream and half the cheese. Add the chicken and warm through. Stir in the lemon juice. Season with salt and pepper to taste.

3. Meanwhile, cook the pasta in the boiling water as directed on package. When done, drain and fold the pasta into the skillet mixture. Transfer pasta and sauce to a serving bowl. Sprinkle with remaining cheese and serve.

Black Kale (Dinosaur or Tuscan Kale)

Makes about 6 servings