Servings: 6

2 tablespoons unsalted butter 2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs, cut into ½-inch cubes 1 pound boneless skinless chicken thighs, cut into ½-inch cubes
1 (4-ounce) package gourmet blend mushrooms 1 (4-ounce) package gourmet blend mushrooms
1 bunch rainbow chard, stems and leaves separated and chopped 1 bunch rainbow chard, stems and leaves separated and chopped
1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
1 (32-ounce) container low-sodium chicken broth 1 (32-ounce) container low-sodium chicken broth
½ cup half-and-half ½ cup half-and-half
1 ¼ teaspoons kosher salt 1 ¼ teaspoons kosher salt
½ teaspoon ground black pepper ½ teaspoon ground black pepper
1 (12-ounce) package orecchiette pasta 1 (12-ounce) package orecchiette pasta
Ground black pepper Ground black pepper
FIVE-MINUTE MORNING PREP: subheading: FIVE-MINUTE MORNING PREP:
Cut chicken and rainbow chard; refrigerate. Cut chicken and rainbow chard; refrigerate.
TEST KITCHEN TIP: subheading: TEST KITCHEN TIP:
Opt for chicken thighs over chicken breasts to keep chicken tender without a large nutritional trade-off. Opt for chicken thighs over chicken breasts to keep chicken tender without a large nutritional trade-off.

Heat butter in a 12-inch saucepan over medium-high heat. Add chicken; cook for ⏰ 10 minutes. Add mushrooms and chard stems; cook for ⏰ 5 minutes. Stir in flour; cook for ⏰ 1 minute.
Whisk in broth, half-and-half, salt, and pepper gradually; bring to a boil. Add pasta; reduce heat to medium. Cover, and cook for ⏰ 12 minutes.
Remove from heat; stir in chard leaves until wilted. Top with pepper, if desired.