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.