–4 chicken tenderloins or breast strips
–rosemary, oregano, parsley
–chicken broth (non-fat, low sodium)
–salt and pepper
–green peas (frozen, one-half package)
–onion (one-half, medium)
1 – Place 1 cup of pasta in a wide-mouthed, large, covered baking dish. Add water to cover. Season with one-half teaspoon of salt, and a couple of drops of olive oil. Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes. When finished keep covered to preserve warmth. Drain before serving.
2 – Place the chicken in a covered baking dish. Add a small amount of both red wine and chicken broth. Season with the herbs, salt, pepper, and olive oil. Set aside.
3 – Slice the half onion, and place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Add the green peas to the baking dish, and stir in the onion. Fold in one-half container of feta cheese. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
4 – Serve the chicken on top of the pasta, with the green peas as a side.
–chicken from The Best of French Cooking; other recipes original.