–4 chicken tenderloins or breast strips
–chicken broth (non-fat, low sodium)
–oregano and basil (fresh if possible)
–salt and pepper
–tomato (fresh, medium)
–Parmesan cheese (shredded)
–red wine (cooking wine is fine)
–green peas (frozen)
–mushrooms (I use baby bellas)
1 – Using a slow cooker, add 4 cups of chicken broth to the chicken and one-fourth cup of lemon juice. Season with salt, pepper, oregano, basil, garlic powder, and olive oil. Cook from 8 or 9 in the morning to 5 or 6, on low. Thirty minutes before serving, take out the chicken and shred it with two forks. Return to the cooker, adding at the same time, 1 cup of pasta. Continue cooking for the 30 minutes.
2 – Cook the eggplant ahead of time to allow time enough for it to cool (you can cool it in the refrigerator). Cook for 5 minutes on each side.
3 – To prepare the cooled eggplant, cut off the stem and discard. Cut lengthwise and rake out the inside of the eggplant. Discard the peeling. Cut the fruit of the eggplant two ways with a knife. Place eggplant in a mixing bowl. Chop one-half of the tomato into fine pieces. Chop one medium onion. Add tomato, onion, one-fourth of a small container of feta cheese, one-fourth cup of Parmesan cheese, 2 tablespoons of red wine to the eggplant. Season with garlic powder, salt, and pepper. Stir well. Place in the refrigerator to cool. (This dip can be made ahead and leftovers are also possible.)
4 – Place half a package of green peas in a covered baking dish. Chop 2 or 3 mushrooms and place on top. Season with salt, pepper, and olive oil. Cook for 4 minutes while serving the eggplant dip.
5 – Serve the eggplant dip as an appetizer with crackers or pumpernickel bread. Serve the chicken noodle soup and green peas hot.