–4 chicken tenderloins or breast strips
–Tabasco or other hot sauce
–basil (fresh if possible)
–salt and pepper
–Parmesan cheese (shredded)
–green peas (frozen)
–tarragon (fresh if possible)
–angel hair pasta
–chicken broth (non-fat, low sodium)
1 – Chop the tomato and onion. Nestle whole leaves of basil amid the tomato and onion in a covered baking dish. Add water just to cover. Season with salt, pepper, and olive oil. Cook for 3 minutes on high in the microwave. Add chicken to the dish. Top with more basil leaves and season with salt, pepper, garlic powder, olive oil, and several dashes of hot sauce. Set aside.
2 – Use long baking dish, uncovered, for the angel hair pasta. Add two handfuls of pasta to the dish. Cover with one inch of chicken broth. Cook for 2 minutes on high, followed by 5 minutes on 50 percent power. When finished cooking, cover the dish to preserve warmth.
3 – Add frozen green peas and two inches of water to a covered dish, seasoning with salt, pepper, tiny snips of tarragon, and olive oil. Cook for 4 minutes in the microwave on high.
4 – Cook the chicken entrée for 5 minutes on high. When finished cooking, add generous amount of Parmesan cheese on top. At that point, leave uncovered.
5 – Serve the chicken atop the pasta, with the green peas as a side.
–adapted from Allrecipes.