The story goes that when Napoleon invaded Italy he brought along his own French chef. The army camped at the town of Marengo and the chef created this dish with whatever the scouts brought back from the countryside. Napoleon loved it and the rest, as they say, is history. Using porcini or other wild mushrooms will give this meal more depth of flavor, but almost any vegetable goes well with the basil and green olives. I like to use penne or farfalle (bow tie pasta) with this recipe, though almost any short pasta should work.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
Step 4
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.
Step 5
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 6
Calories: 335
Step 7
Protein: 34g
Step 8
Carbohydrates: 37g
Step 9
Fat: 6g
Step 10
Cholesterol: 75mg
Step 11
Sodium: 926mg
Step 12
Fiber: 5g
