CHICKEN TOPPED WITH MINCED PINE NUTS / PENNE PASTA & WILTED BUTTER LETTUCE IN MARINARA SAUCE OF FRESH TOMATO – MINCED PINE NUTS – GARLIC

–4 chicken tenderloins or breast strips

–pine nuts (half a small package, minced in food processor)

–salt and pepper

–olive oil

–penne pasta (1 cup uncooked)

–butter lettuce (one-third package)

–tomatoes (2, fresh, medium)

–garlic powder

–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.

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