–4 chicken tenderloins or breast strips
–pine nuts (half a small package, minced in food processor)
–salt and pepper
–penne pasta (1 cup uncooked)
–butter lettuce (one-third package)
–tomatoes (2, fresh, medium)
–extra virgin olive oil
1 – Place one-half small package of pine nuts in a food processor. Mince almost to a paste.
2 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Spread a small amount of the minced pine nuts atop the chicken. Set aside.
3 – Place 1 cup of uncooked penne pasta in an uncovered baking dish with water to generously cover. Season with salt and olive oil. Microwave on high for 2 and one-half minutes. Then microwave on 50 percent power for 10 minutes. Set aside.
4 – Chop the tomatoes on a cutting board. Season with salt, pepper, and garlic powder. Add to the minced pine nuts in a food processor. Season with olive oil. Process to a liquid. When finished, pour the sauce into a mixing bowl. Add drained pasta. Add one-third package of butter lettuce. Stir well. Place in a serving bowl.
5 – Microwave the chicken for 5 and one-half minutes.
6 – Serve the chicken hot, atop the cool pasta and butter lettuce with marinara sauce.
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.