Chicken Marengo
- Olive oil spray
- 1 cup penne or farfalle
- 1/2 teaspoon olive oil
- 1/2 to 3/4 pound chicken breasts or thighs
- Sea salt and freshly ground black pepper
- 5 garlic cloves, quartered
- 6 ounces wild mushrooms, sliced
- 1/2 cup small green pimiento-stuffed olives
- 1 cup fresh or frozen pearl onions
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 5 to 6 leaves rainbow or Swiss chard, stemmed and chopped (see page 30)
- One 14-ounce can diced tomatoes
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
- Arrange the chicken on top and season with salt and pepper.
- Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil.
- Add the chard and pour the entire, undrained can of tomatoes evenly over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 335
- Protein: 34g
- Carbohydrates: 37g
- Fat: 6g
- Cholesterol: 75mg
- Sodium: 926mg
- Fiber: 5g
olive oil spray, penne, olive oil, chicken breasts, salt, garlic, wild mushrooms, olives, onions, parsley, fresh basil, swiss chard, tomatoes
Taken from www.epicurious.com/recipes/food/views/chicken-marengo-378836 (may not work)