Chicken & Chard Mac

• 12 ounces corkscrew pasta, cooked & strained
• 1 tablespoon olive oil
• 3 chicken breasts, cubed
• 2 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon Weber garlic & herb seasoning
• 1 tablespoon butter
• 1/2 cup onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1/4 cup cooking sherry
• 1 1/2 cups chicken broth
• 1/2 cup oil packed sun dried tomatoes, chopped
• 1 bunch Swiss chard, torn in small pieces
• 1/2 cup Parmesan cheese
• 12-15 basil leaves, minced
• 16 ounces organic heavy cream

1. Heat a large skillet over medium heat, and add olive oil, chicken, 1/2 tsp salt, 1/4 tsp pepper, and roasted garlic & herb.
2. Cook stirring often for about 5 minutes, or until chicken is mostly cooked through. Transfer to a plate.
3. In the same pan melt the butter, and add onions and garlic, cook for a couple minutes.
4. Add the sherry, cook for one minute, then add the flour.
5. Mix well until any flour clumps have dissolved, then add the chicken broth, and bring to a boil.
6. Add the sun dried tomatoes, heavy cream retaining a light boil, then add the Swiss chard.
7. Cook until the chard is cooked down and soft, about 5 minutes.
8. Add the chicken, cooked pasta, 2 tsp salt, 1/4 tsp pepper, Parmesan cheese, and mix well.
9. Finish off with fresh basil.

pasta, olive oil, chicken breasts, salt, black pepper, garlic, butter, onion, garlic, flour, cooking sherry, chicken broth, oil, swiss chard, parmesan cheese, basil, heavy cream

Taken from food52.com/recipes/77457-chicken-chard-mac (may not work)