–4 chicken tenderloins or breast strips
–tomato sauce (one-half small can)
–tomato (1, medium, fresh)
–green onions (chopped, 2 stalks)
–onion (one-half, medium)
–mushrooms (baby bellas, 3 or 4, sliced)
–red bell pepper (2 slices, chopped)
–celery (1 stalk, chopped)
–hot sauce (optional; 1 tablespoon)
–chicken broth (non-fat, low sodium)
–salt and pepper
–bowtie pasta (1 cup, boxed)
–Parmesan cheese (shredded)
1 – Place the chicken in a slow cooker. Add one-half can of tomato sauce. Chop a tomato, season with salt and pepper, and microwave for 5 minutes; then add to the cooker. Add 2 chopped stalks of green onions; one-half chopped onion; 3 or 4 sliced mushrooms; 1 stalk of chopped celery; and 2 slices of red bell pepper, chopped. Season with salt, pepper, 1 tablespoon of hot sauce (optional), and olive oil. Add chicken broth to not quite cover the chicken and vegetables. Cook on low for 5 hours. Remove chicken and shred with 2 forks; return the chicken to the cooker, and cook for 1 hour more. When finished, place the setting on “warm” until time for dinner.
2 – Place 1 cup of bowtie pasta in an uncovered baking dish. Add water to 1 inch above the pasta. Season with 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, drain pasta in a colander.
3 – Serve the chicken marinara hot atop the pasta, sprinkled with Parmesan cheese.
–chicken marinara sauce adapted from To the Taste of a King; pasta original.