Swiss Chard and Mushroom Pasta

Preheat the oven to 425ºF. 

Bring a large pot of salted water to a boil. 

Pat chicken dry with paper towel. Season both sides with salt, pepper, and all purpose seasoning.

Using a skillet on medium heat add olive oil. Sear Chicken breast for four minutes on each side. Place onto a baking sheet and finish cooking in the oven for 15-20 Minutes or until internal temperature reaches 165ºF. Using the same skillet on medium heat add 1 Tbsp of butter. Once butter has melted add Mushrooms to the pan making sure they are in a single layer. Allow mushrooms to brown for 3 minutes before stirring. Stir. Season with Salt and pepper. 

After about five minutes of cook time. Add Fresh thyme, shallot and green garlic. Cook until mushrooms are softened. Add in chopped Swiss chard. Season with a small pinch of salt. Cook until Swiss chard begins to wilt (~2-3 Minutes). Deglaze the pan with 1/2 Cup of chicken broth/stock into the pan. Simmer until reduced by at least half. Add cooked pasta and pasta water. Toss. Turn off the heat and add 2 Tbsp Butter and Parmesan cheese. Toss until a glossy sauce is formed. 

Plate pasta and sliced chicken breast. Garnish with a touch of olive oil and some freshly cracked pepper. 

Serve and Enjoy :) !