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Preparation: 20 minutes

Cooking: 25 minutes

Ready in: 35 minutes

Servings: 4

INGREDIENTS

  • `1 lb Fettuccini Pasta

  • 1 1/2 lb Boneless chicken breast cut into bite-sized pieces

  • 1 large bunch Swiss chard, washed and roughly chopped

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper, paprika, garlic powder, onion powder

  • 1/2 tsp Dried Oregano and basil

  • 2 Garlic cloves, minced

  • 1-2 Shallots, sliced

  • 1 cup Mushrooms, chopped

  • 1 small red bell pepper, chopped

  • 2 cups Half & Half milk

  • Crushed red pepper to taste

  • 1/4 cup grated Parmesan cheese

DIRECTIONS

  • Cook pasta according to pasta directions. Drain and set aside.

  • Meanwhile, season the chicken breasts with salt, black pepper, paprika, garlic powder, and onion powder on both sides.

  • In a large skillet, add olive oil and cook chicken on medium high heat for 4-7 minutes on each side and cook until no longer pink in center.

  • Set chicken aside on a separate plate.

  • To make sauce; saute butter, minced garlic, shallots, mushrooms , red bell peppers, and then swiss chard. Once, swiss chard has wilted add half & half milk and let simmer.

  • Season sauce with dried oregano, basil, crushed red pepper, black pepper, and grated parmesan cheese.

  • Now remote from heat add cooked pasta and chicken and stir ingredients together.