Chicken Caesar Pasta Salad

• 6 ounces uncooked farfalle pasta
• 8 cups torn Swiss chard
• Cooking spray
• 12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup unsalted chicken stock (such as Swanson), divided
• 1 1/2 tablespoons all-purpose flour
• 1/3 cup mascarpone cheese
• 3 1/2 tablespoons chopped fresh parsley, divided
• 3/4 cup toasted fresh breadcrumbs
• 4 teaspoons minced fresh garlic
• 1/2 teaspoon grated lemon rind
• 3 canned anchovies, drained and finely chopped
• 2 cups halved cherry tomatoes
• 1 cup thinly sliced shallots
• 1 tablespoon olive oil

1. Cook pasta according to package directions, omitting salt and fat, and adding Swiss chard to pasta during last 2 minutes of cooking; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; saute 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture and 3/4 cup stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
3. Preheat the oven to 450u0b0. Combine breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, garlic, lemon rind, and anchovies. Combine tomatoes, shallots, and olive oil. Bake tomato mixture at 450u0b0 for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs.

pasta, torn swiss chard, cooking spray, skinless, kosher salt, black pepper, chicken, flour, mascarpone cheese, fresh parsley, breadcrumbs, fresh garlic, lemon rind, anchovies, tomatoes, shallots, olive oil

Taken from www.myrecipes.com/recipe/chicken-caesar-pasta-salad (may not work)