BOWTIE PASTA WITH CHICKEN MARINARA SAUCE TOPPED WITH PARMESAN

–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

–olive oil

–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.

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