–4 chicken tenderloins or breast strips
–breadcrumbs (boxed, herb; I used Pepperidge Farm)
–whole wheat pasta (boxed)
–toasted walnuts (about 12 halves)
–mushrooms (baby bellas, 6 to 8, sliced)
–mushroom marinara sauce (I used Ragu)
–salt and pepper
–oregano (fresh if possible)
–garlic powder (bottled)
–onion (one-half, sliced)
1 – Place 1 cup of uncooked pasta in an uncovered baking dish. Add water to 1 inch above the pasta. Season with salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes. When finished, cover to preserve warmth.
2 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour a generous amount of breadcrumbs in the bag. Shake well. Set aside.
3 – Place 12 walnut halves in a food processor, and pulse until pureed.
3 – Slice half an onion, and place in a covered baking dish with one-third cup of water. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. When finished, add one-half cup of mushroom marinara sauce to the dish. Season with garlic powder, oregano, and olive oil. Add the pureed walnuts. Stir well. Nestle the chicken in the sauce. Slice 6 to 8 baby bella mushrooms and place atop the chicken. Microwave on high for 7 minutes.
4 – Serve the chicken and sauce, hot, atop the pasta.
–pasta sauce adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way; chicken original.