Ingredients:
- 12 oz (340g) Penne or Fusilli pasta
- 1 lb (450g) Boneless, skinless chicken breast, cubed into ½ inch pieces
- 2 tbsp (30ml) Extra virgin olive oil
- 1 small (110g) Yellow onion, finely diced
- 4 cloves (12g) Garlic, minced
- 10 oz (280g) Swiss chard, stems removed and leaves chopped
- 1 cup (240ml) Heavy cream
- ½ cup (50g) Grated Parmesan cheese
- 4 oz (113g) Feta cheese, crumbled
- ½ tsp (2.5g) Ground nutmeg
- 1 tsp (5g) Salt
- ½ tsp (2.5g) Black pepper
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and sear until golden brown (about 5-7 minutes). Toss in the diced onion and cook until translucent, then stir in the minced garlic for 60 seconds until fragrant.
- Add the chopped Swiss chard leaves to the skillet. Stir constantly for 3 minutes until the leaves are wilted but still retain a deep green hue. Lower the heat to medium-low.
- Pour in the heavy cream and stir in half of the Parmesan cheese, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer for 2 minutes until the sauce slightly thickens. Fold in half of the crumbled feta.
- Preheat oven to 400°F (200°C). Transfer under-boiled pasta into a 9x13 inch baking dish and pour the creamy chard and chicken mixture over the top. Toss gently to coat. Sprinkle the remaining feta and extra Parmesan on top.
- Bake for 15-20 minutes until the cheese is bubbling and the edges are mahogany-colored.