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.

　　

Ingredients

serves 2

　　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

　　

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

　　Glorious One-Pot Meals