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1
Toast the walnuts in a small pan in a 350 degree oven until just starting to brown. Watch them--especially if you have a toddler who knows how to work the toaster oven. I burned two batches because he insisted they needed to be broiled. When they start to smell, they should be in the ballpark of being done.
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2
Add all the other ingredients except the olive oil to a food processor along with the walnuts. Process until you have a smooth paste.
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3
Add enough olive oil to thin out and make a dippy kind of consistency. It'll take at least 2 Tablespoons, but up to 4.
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4
Try not to incorporate it into everything that comes out of your kitchen. And do set aside 3/4 cup for the pasta.
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5
In a 12 inch skillet, melt the butter and the olive oil over low heat. Add the onion and a pinch of salt. Stir occasionally for about 30 minutes until they just start to color.
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6
Set a large pot of salted water to boil.
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7
Add the anchovy paste (or chopped anchovies) and garlic to the onions and cook for another 10-15 minutes.
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8
While the anchovies, onion, and garlic are cooking, blanch the swiss chard stems in the boiling water for 2 minutes in a strainer and set aside (I throw mine on my cutting board in a single layer).
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9
When the garlic begins to get some color and the onions have become brown, add the tomato, swiss chard stems and the Muhummara. Bring to a boil and add a little water to thin it out enough so that the sauce doesn't stick to the bottom of the pan.
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10
Turn the heat on the sauce to low and cover.
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11
Cook the pasta according to the package directions.
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12
As the pasta is finishing up, stir the cream cheese and chicken into the sauce.
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13
Put drained pasta into the sauce and toss and cook for 2 minutes on low, adding pasta water as needed to make the sauce a saucy consistency. Turn off the heat and add the parmigiano.
