Chicken Caesar Pasta Salad

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

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.
3. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Add chicken to pan; saut 4 minutes, turning to brown on all sides.
5. Combine 1/4 cup stock and flour.
6. Add flour mixture and 3/4 cup stock to pan; bring to a boil. Cook 2 minutes.
7. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
8. Preheat the oven to 45
9. Combine breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, garlic, lemon rind, and anchovies.
10. Combine tomatoes, shallots, and olive oil.
11. Bake tomato mixture at 450 for 15 minutes.
12. 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.