Farfalle with Chicken, Porcini Mushroom and Swiss Chard

Total Time:
1 hr 5 min
15 min
20 min
30 min

4 to 6 servings

  • 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
Watch how to make this recipe.
  • 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.

  • 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.

  • 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.

  • 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.

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