Ingredients

• 1 cup low-sodium chicken broth
• 1 ounce dried porcini mushrooms
• Kosher salt
• 1 pound farfalle pasta
• 3 tablespoons extra-virgin olive oil
• 1 large or 2 small shallots, sliced
• 1 teaspoon freshly ground black pepper
• One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
• 1 cup mascarpone cheese, at room temperature (8 ounces)
• 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
3. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
4. Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
5. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.