![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/04\/Chicken-Marengo-1024x681.jpg\")
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Chicken Marengo<\/p>\n
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Olive oil spray<\/p>\n
1 cup penne or farfalle<\/p>\n
\u00bd tsp. olive oil<\/p>\n
\u00bd to \u00be pound chicken breasts or thighs<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
5 garlic cloves, quartered<\/p>\n
6 ounces wild mushrooms, sliced<\/p>\n
\u00bd cup small green pimiento stuffed olives<\/p>\n
1 cup fresh or frozen pearl onions<\/p>\n
2 T. chopped fresh parsley<\/p>\n
1 T. chopped fresh basil<\/p>\n
5 to 6 leaves rainbow or Swiss chard, stemmed and chopped<\/p>\n
14oz. can Diced Tomatoes<\/p>\n
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Preheat the oven to 450\u00b0F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Pour the pasta, \u2153 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 everything. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.\u00a0 Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Marengo Olive oil spray 1 cup penne or farfalle \u00bd tsp. olive oil \u00bd to \u00be pound chicken breasts or thighs Sea salt and freshly ground black pepper 5 garlic cloves, quartered 6 ounces wild mushrooms, sliced \u00bd cup small green pimiento stuffed olives 1 cup fresh or frozen pearl onions 2 T. chopped fresh parsley 1 T. chopped fresh basil 5 to 6 leaves rainbow or Swiss chard, stemmed and chopped 14oz. can Diced Tomatoes Preheat…<\/p>\n