Espresso and Lime

1 Place 1 tablespoon of butter into a medium skillet and place it over medium high heat
2 Once the butter has melted, place 1 boneless skinless chicken breast seasoned with garlic powder and onion powder into the skillet and cook until browned on both sides and cooked through
3 Transfer the chicken onto a cutting board, shred into small pieces and set aside
4 Reduce the heat to medium and add 1 chopped yellow onion into the skillet 
5 Cook the onion for 5 minutes, stirring occasionally
6 Add 3 minced garlic cloves and cook for 60 seconds, stirring consistently
7 Add 1/2 cup of lemon juice and stir, scraping the bottom, until all of the browned bits have been brought up from the bottom of the skillet
8 Transfer the lemon juice, garlic and onions into a deep pot and place the pot over medium high heat
9 Add 8 cups of chicken stock into the pot and stir to combine
10 Bring the broth up to a simmer
11 Season with salt and pepper
12 Add 1 cup of farfalline, the shredded chicken, chopped Swiss chard and lemon zest into the simmering broth and stir to combine
13 Reduce the heat to medium and simmer for 10 minutes
14 Garnish with chopped chives, grated parmesan and lemon wedges