MARSALA CHICKEN WITH PESTO – ROSEMARY – THYME – ONION / GARLIC PASTA WITH PARSLEY / PAPRIKA ONIONS

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–rosemary and thyme (fresh if possible)

–onions (2, divided)

–salt and pepper

–olive oil

–marsala wine (cooking wine is fine)

–pasta

–garlic salt

–parsley (fresh if possible)

–paprika

 

1 – Place a cup of pasta in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Chop one-half onion and place in a covered baking dish with a little marsala wine.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Then place chicken on top of the onion.  Mix together in a small bowl 2 tablespoons of pesto sauce, one-half cup of marsala wine, garlic salt, salt, pepper, and olive oil.  Stir well.  Pour over chicken.  Then sprinkle the dish with rosemary and thyme.  Set aside.

3 – Chop 1 and one-half onions into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 10 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken on top of the pasta, with the onion as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

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