–4 chicken tenderloins or breast strips
–basil (fresh if possible)
–minced garlic (bottled)
–lemon slices (fresh)
–chicken broth (non-fat, low sodium)
–Parmesan cheese (shredded)
–salt and pepper
–onion (1, medium)
–yogurt (non-fat, plain)
–crackers (for dip)
1 – Wash and puncture the eggplant all around with a fork. Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more. Cool in the refrigerator. Peel and cut an onion into eight pieces. Place in a covered baking dish with a very little water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. Let cool.
2 – When eggplant has cooled, cut off the stalk, and then cut the eggplant lengthwise. Rake out the pulp onto a cutting board. Cut the eggplant two ways. Add to a mixing bowl. Season with salt, pepper, minced garlic, and olive oil. Add the baked onion to the mixing bowl. Add 1 tablespoon of yogurt. Stir very well. Refrigerate until time for dinner.
3 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover. Season with olive oil. Microwave on high for 6 minutes; then microwave for 5 minutes more on 50 percent power. When finished, keep covered to preserve warmth.
4 – Place the chicken in a covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil.With a very sharp knife, cut a fresh lemon into slices. Place the slices atop the chicken. Microwave on high for 5 and one-half minutes.
5 – Place one-half cup of green peas in a covered baking dish with a little chicken broth. Season with salt, pepper, minced garlic, and olive oil. Microwave on high for 4 minutes.
6 – Drain the pasta and add to the green peas. Cut the chicken into bite-sized pieces, and add to the green peas. Stir gently. Sprinkle the top with Parmesan cheese.
7 – Serve the eggplant dip with crackers as an appetizer. Then serve the chicken pasta hot.
–eggplant dip adapted from Minimalist Baker blog; chicken pasta adapted from Edward Giobbi’s Italian Family Cooking.