Farfalle with Chicken, Porcini Mushroom and Swiss Chard

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 cup mascarpone cheese, at room temperature (8 ounces)
• 1 pound farfalle pasta
• 1 cup low-sodium chicken broth
• Kosher salt
• 1 teaspoon freshly ground black pepper
• One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
• 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat
• 1 ounce dried porcini mushrooms
• 1 large or 2 small shallots, sliced