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 […]
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.