–4 chicken tenderloins or breast strips
–pesto sauce (bottled)
–rosemary and thyme (fresh if possible)
–onions (2, divided)
–salt and pepper
–marsala wine (cooking wine is fine)
–parsley (fresh if possible)
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.