LEMON CHICKEN WRAPPED IN BREADCRUMBS WITH HERBES DE PROVENCE – GREEN ONION – PARSLEY & IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–lemon juice

–breadcrumbs (boxed, plain)

–herbes de provence (marjoram, rosemary, thyme, oregano, etc.)

–white wine

–green onion (1 stalk, finely chopped)

–parsley (fresh)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, herbes de provence, and olive oil.  Pour a small amount of breadcrumbs in the bag.  Shake well.

2 – Place the chicken in a covered baking dish with a little white wine.  Squirt several drops of lemon juice on the chicken.  Finely chop 1 stalk of green onion, and place on the chicken.  Chop parsley and place on the chicken.  Add a few drops of olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.

–chicken inspired by the New York Times cooking site.

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A Celebratory Dinner for 2:  PARSLEYED CREOLE COD PECAN WRAPPED IN BREADCRUMBS & TOPPED BY LEMON – CLAM JUICE – WORCESTERSHIRE SAUCE / ASPARAGUS CASSEROLE WITH MUSHROOMS & PARMESAN IN WHITE SAUCE

–cod (size of 3 decks of cards, one-half pound)

–parsley

–Creole seasoning

–pecans (chopped, 1 small package)

–breadcrumbs (boxed)

–lemon juice

–clam juice

–Worcestershire sauce

–pepper

–olive oil

–asparagus (fresh, 1 bunch)

–flour

–chicken broth (non-fat, low sodium)

–mushrooms (baby bellas, 4 or 5 sliced)

–Parmesan cheese

1 – Place the cod in a plastic bag.  Season with pepper (no salt), Creole seasoning (contains salt), and olive oil.  Pour a small amount of breadcrumbs into the bag.  Shake well.  Place the cod in a covered baking dish.

2 – In a measuring cup, place one-fourth cup of clam juice, several squirts of lemon juice, and a few drops of Worcestershire sauce and olive oil.  Stir well.  Pour over the cod.

3 – Place 1 small package of chopped pecans on top of the cod.  The sprinkle chopped parsley as a finishing touch.  Set aside.

4 – Place 1 bunch of asparagus in a covered baking dish.  Season with salt, pepper, and olive oil.  Fill a cup with chicken broth, and microwave for 1 minute on high.  Place 1 heaping teaspoon of flour in a second cup.  Gradually the hot broth to the flour, stirring vigorously.  Add to the asparagus, just to cover.  Sprinkle the asparagus with breadcrumbs and Parmesan cheese.  Microwave on high for 6 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the asparagus as a side.  I also served lima beans and squash casserole (recipes, see the search box).

–cod adapted from a trout recipe in the New Orleans’s The Commander’s Palace cookbook.

GINGER – GARLIC CHICKEN WITH MUSHROOMS & GREEN BEANS IN SOY SAUCE

–4 chicken tenderloins or breast strips

–ginger

–minced garlic (in a jar)

–mushrooms (5 or 6, sliced baby bellas)

–green beans (frozen)

–soy sauce

–salt and pepper

–olive oil

1 – Place 1 cup of green beans in a covered baking dish with a little water.  Slice 5 or 6 baby bella mushrooms, and add to the dish.  Season with garlic, ginger, pepper, and olive oil.  Add a generous amount of soy sauce.  Microwave on high for 5 minutes.

2 – Nestle the chicken amid the green beans and mushrooms. Season with salt, pepper, ginger, and olive oil.  Microwave on high for 6 minutes (more because of the vegetables).

3 – Serve the chicken hot, with the green beans and mushrooms by it.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

HONEY – CORIANDER COD WITH ONION – RED BELL PEPPER – MINCED GARLIC IN MARINARA – SHERRY SAUCE

–cod (size of 3 decks of cards, one-half pound)

–honey

–coriander

–onion (one-half, medium, sliced)

–red bell pepper (one-half, medium, sliced)

–garlic (minced, in a jar)

–marinara sauce (I used Newman’s Own Fire – Roasted Marinara)

–sherry (cooking sherry is fine)

1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish.  Add one-third jar of marinara sauce and a little sherry.  Then add 1 teaspoon of minced garlic and a few drops of olive oil.  Season with pepper and coriander.  Stir well.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the sauce.  Season with salt, pepper, coriander, and olive oil.  Drizzle a little honey on top.  Microwave for 7 minutes on high.

3 – Serve the cod hot, with the sauce atop.

–adapted from The New York Times cooking web site.

SPICY PAPRIKA – LEMON SALMON WITH ONION IN FIRE – ROASTED MARINARA & WHITE WINE SAUCE ATOP JASMINE RICE

–salmon (size of 3 decks of cards)

–paprika

–lemon juice

–onion (one-half, sliced)

–marinara sauce (I used Newman’s Own fire roasted marinara)

–white wine

–jasmine rice

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourths cup of water.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, allow to sit 5 minutes.  Keep covered.

2 – Slice one-half onion, and place in a covered baking dish.  Add one-third jar of marinara sauce, a little white wine, and season with paprika, pepper, and a few drops of olive oil.  Microwave on high for 5 minutes.  When finished, nestle the salmon in the sauce.  Drench the salmon in lemon juice.  Season the salmon with salt, pepper, paprika, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the jasmine rice.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

ROSEMARY – LEMON COD & SHRIMP IN CREAMY GARLIC TERIYAKI SAUCE

–cod (size of 3 decks of cards, one-half pound)

–shrimp (thawed from frozen, 8 to 10, medium)

–lemon juice

–creamer (dairy or soy; soy creamer does well in the microwave)

–garlic (minced, from a jar)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place a little teriyaki marinade in a covered baking dish.  Add 2 teaspoons of creamer.  Season with minced garlic, 1 teaspoon, and a little olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 6 minutes.

3 – Place the shrimp in a covered, microwaveable bowl.  Add a little teriyaki marinade, a drop or two of creamer, and a drop or two of olive oil.  Microwave on high for 2 minutes.  When finished, place the shrimp atop the cod.

4 – Serve the shrimp and cod hot, atop pasta, rice, or quinoa if desired (for recipes, see the search box).

–cod and shrimp adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

–chicken stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ROSEMARY & CORIANDER CHICKEN WITH MINCED GARLIC & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–rosemary, coriander (fresh if possible)

–minced garlic (in a jar)

–lemon (fresh)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, coriander, garlic, and olive oil.  With a very sharp knife, slice a lemon; then place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CREAMY SALMON WITH DILL – OREGANO – SLICED BLACK OLIVES IN BASIL MARINARA SAUCE ATOP ROTINI PASTA

–salmon (size of 3 decks of cards, one-half pound)

–dill, oregano (fresh if possible)

–black olives (sliced, 1 small can, drained)

–basil marinara sauce (I used Newman’s Own)

–rotini pasta (boxed)

–creamer (dairy or soy; the soy creamer works well in the microwave) 

1 – Place 1 cup of rotini pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth (do not drain yet).

2 – Place one-third container of basil marinara sauce in a covered baking dish.  Add 2 tablespoons of creamer and 1 small, drained can of black olives.  Season with dill, oregano, pepper (but no salt), and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, dill, oregano, and olive oil.  Microwave for 5 minutes on high.

4 – Drain the pasta in a colander.

4 – Serve the salmon and sauce hot, atop the drained pasta.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

BAKED CHICKEN WITH ROSEMARY & GARLIC IN BROTH & DRESSED WITH COLD SALAD OF FRESH TOMATO – ONION – PARSLEY – WHITE WINE / BUTTER PEA SOUP WITH BAY LEAVES – MARJORAM – GARLIC – CARROTS – CELERY – ONION – ROTINI PASTA IN BROTH

–butter peas (1 package, frozen)

–bay leaves (2), marjoram

–minced garlic (in a jar)

–carrots (2, sliced)

–celery (2 stalks, sliced)

–onion (one-half, chopped)

–pasta (rotini, boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–minced garlic (in a jar)

–rosemary (fresh if possible)

1 – Place the package of butter peas in a slow cooker. Add 2 bay leaves, marjoram to taste, pepper, 2 sliced carrots, 2 sliced stalks of celery, one-half chopped onion, 1 teaspoon of minced garlic, and chicken broth to 1 inch above the vegetables.  Stir.  Cook on low for 5 hours; then keep on warm until 30 minutes before dinner.  Add two-thirds cup of rotini pasta to the soup, and cut the setting back to low.  Stir.  After 20 minutes, place setting again on warm until time for dinner.

2 – Chop 1 medium tomato and add to a mixing bowl.  Slice one-half onion and add to the bowl.  Chop 1 handful of fresh parsley and add to the bowl.  Add a small amount of white wine.  Season with salt and pepper.  Stir.  Set aside.

3 – Place 4 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the butter pea soup as a first course.  Then serve the chicken hot, with the salad atop the chicken.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED COD & SHRIMP WITH MUSHROOMS – MINT – CAYENNE – GREEN ONIONS – GARLIC IN WHITE WINE & SOY SAUCE

–cod (size of 3 decks of cards, one-half pound)

–shrimp (thawed from frozen, 8 to 10, small)

–mushrooms (6 to 8 baby bellas, sliced)

–mint (fresh if possible)

–cayenne pepper

–green onions (2 stalks, sliced)

–garlic (minced, in a jar)

–white wine

–soy sauce

1 – Place the shrimp in a small covered baking dish with a little water.  Season with mint, cayenne, and olive oil.  Set aside.

2 – Place the 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine and a little soy sauce.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms.  Season with salt, pepper, mint, cayenne, minced garlic, and olive oil.  Top with chopped parsley and 2 sliced green onions.  Microwave on high for 6 minutes.

4 – Microwave the shrimp for 1 minute on high.  When finished, place the shrimp on top of the cod.

5 – Serve the cod and shrimp hot, atop pasta or rice if desired (recipes, see search box on this blog).

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  OVEN FRIED CHICKEN ROLLED IN FIRE – ROASTED VEGGIE CRACKER CRUMBS & SEASONED WITH CAYENNE

–4 chicken tenderloins or breast strips

–fire – roasted veggie crackers (I used Van’s non-gluten crackers)

–cayenne pepper

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, cayenne pepper, and olive oil.  In a separate plastic bag, place 2 handfuls of fire – roasted crackers.  Using the back of an ice cream spoon against the kitchen counter, break the crackers into very fine pieces.  Pour into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish with a little water.  Microwave on high for 5 minutes.  (Do not overcook!)

2 – Serve the chicken hot.

–recipe original.

SALMON WITH PAPRIKA – LIME – BROWN SUGAR & SALSA OF AVOCADO – FRESH TOMATO – GREEN ONION – LIME

Note:  This is recommended for company.  For four people, double the food and the cooking time.

–salmon (size of 3 decks of cards, one-half pound)

–paprika (bottled)

–lime juice (bottled)

–brown sugar

–avocado (one-half, diced)

–tomato (one-half, medium, diced)

–green onion (2 stalks, chopped)

–salt and pepper

–olive oil

1 – Dice one-half avocado, and place in a mixing bowl.  Dice one-half medium fresh tomato, season with salt and pepper, and place in the bowl.  Chop 2 stalks of green onion, and place in the bowl.  Season with lime juice to taste.  Stir gently but thoroughly.  Keep in refrigerator until time for dinner.

2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lime juice.  Season with salt, pepper, paprika, and olive oil.  Sprinkle 2 tablespoons of brown sugar on top.  Microwave for 5 minutes on high.

3 – Serve the salmon hot, with the salsa on top or just beside.

–salmon and salsa adapted from the “Random Food I Make” blog site.

COD WITH SALSA OF SEEDLESS RED GRAPES – MINCED GARLIC – SRIRACHA – GREEN ONION – CILANTRO – CHILI PEPPER – EXTRA VIRGIN OLIVE OIL – WHITE WINE

–cod (size of 3 decks of cards, one-half pound)

–clam juice

–seedless red grapes (1 large bunch, with each grape halved)

–minced garlic (from a jar)

–sriracha sauce (chili sauce)

–green onion (1 stalk, finely cut)

–cilantro (fresh if possible)

–chili pepper (one-half pepper, minced)

–white wine

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Halve each grape in 1 large bunch, and place in a small mixing bowl.  Add 1 teaspoon of minced garlic, 1 teaspoon of sriracha sauce, 1 finely cut green onion, minced cilantro to taste, one-half minced chili pepper, salt and pepper to taste, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of white wine.  Stir gently, being sure that the sriracha sauce is dissolved in the wine.  Keep salsa in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the cold salsa beside it.

–cod and salsa adapted from the “food and wine” web site.

THYME – TOMATO CHICKEN WITH VIDALIA ONION – CAPERS – PARSLEY IN MARINARA – WHITE WINE SAUCE ATOP GARLIC COUSCOUS

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–tomato (medium, fresh, chopped)

–onion (one half, sliced)

–capers (bottled, about 12)

–parsley (fresh)

–marinara sauce (I used Newman’s Own, with basil)

–white wine

–couscous (boxed, garlic – olive oil variety)

–salt and pepper

–olive oil

1 – Place the entire contents of the box of couscous in a covered baking dish.  Add 1 and one-fourth cups of water.  Sprinkle seasoning packet on top.  Add a drop or two of olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

2 – Chop a tomato and half a Vidalia onion, and place in a covered baking dish with one-third bottle of marinara sauce.  Add a little white wine and olive oil.  Season with pepper and thyme.  Microwave on high for 5 minutes.

3 – When finished, nestle the chicken in the sauce.  Season with salt, pepper, thyme, and olive oil.  Sprinkle parsley on top.  Add 12 capers on top.  Microwave on high for 9 minutes (more because of the sauce).

4 – Serve the chicken and sauce hot, atop the couscous.

–chicken adapted from NYT Cooking web site.

CAJUN COD & SHRIMP SCAMPI WITH PARSLEY – MINCED GARLIC – FAUX BUTTER – OLIVE OIL IN WHITE WINE – CLAM JUICE SAUCE

–cod (size of 3 decks of cards, one-half pound)

–shrimp (thawed from frozen, 8 to 10, medium)

–Cajun seasoning (or Creole; I used New Orleans – based “Slap Ya Mama”

–parsley (fresh)

–minced garlic (bottled)

–Promise margarine (heart-healthy)

–olive oil

–white wine

–clam juice (bottled; or fish broth)

–salt and pepper

1 – Place 8 to 10 medium shrimp in a small covered baking dish.  Add a very small amount of white wine, clam juice, Promise margarine, and olive oil.  Season with salt, pepper, minced garlic, and Cajun seasoning.  Set aside.

2 – Place the cod in a covered baking dish with a little white wine and clam juice.  In a separate bowl, place 1 tablespoon of Promise margarine.  Microwave the margarine for 10 seconds; then stir.  Add 1 teaspoon of minced garlic.  Pour the margarine and garlic on top of the cod.  Chop the parsley, and drop on top.  Add a few drops of olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the shrimp for 2 minutes.  When finished, pour the shrimp atop the cod.

4 – Serve the cod and shrimp hot, atop pasta, couscous, rice, or quinoa if desired.

–cod and shrimp inspired by “Cindy’s recipes and writings” blog site.

CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH SLICED LEMON & MINCED GREEN ONION IN WHITE WINE – BROTH SAUCE

–4 chicken tenderloins or breast strips

–herb breadcrumbs (I used Pepperidge Farm herb cornbread stuffing)

–lemon (fresh)

–green onion (1, fresh, minced)

–white wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add herb breadcrumbs, and shake.  Then place the breaded chicken in a covered baking dish with a little white wine and a little chicken broth.

2 – Mince 1 stalk of green onion, and place atop the chicken.  With a very sharp knife, slice a lemon.  Place the sliced lemon atop the chicken.  Season with olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot, with the onion and lemon.

–chicken inspired by food.com web site.

THYME COD WITH STEAMED FRESH PEAR CHUNKS IN CLAM JUICE – SHERRY SAUCE

–cod (size of 3 decks of cards, one-half pound)

–thyme (fresh if possible)

–pear (fresh, peeled, diced)

–clam juice (bottled)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish a little clam juice and a little sherry.  Season with salt, pepper, thyme, and olive oil.  Peel and dice 1 pear, and place around and on top of the cod.  Microwave on high for 6 minutes.

2 – Serve the cod hot, with the pear chunks on top.

–cod adapted from “nonbudsman” blog site.

LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

–salmon (size of 3 decks of cards, one-half pound)

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

BASIL – TOMATO SALMON WITH TARRAGON – CHIVES – LEMON ZEST – CAYENNE IN MARINARA – ONION – SHERRY SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–basil (fresh)

–tarragon, chives, lemon zest, cayenne pepper

–lemon juice (bottled)

–marinara sauce with basil (I used Newman’s Own)

–onion (one-half, sliced)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Slice half an onion and place in a covered baking dish.  Add one-third bottle of marinara sauce/basil to the dish, along with a very small amount of sherry.  Stir.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce/onions.  Drench in lemon juice.  Season with salt, pepper, fresh basil, tarragon, chives, lemon zest, and cayenne pepper (optional).  Add a few drops of olive oil.

3 – Microwave on high for 6 minutes (more because of the sauce).

4 – Serve the salmon and sauce hot, atop pasta if desired (recipe, see search box on this blog).

–salmon adapted from Wolfgang Puck’s web site.

PARSLEYED CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS WITH BABY BELLA MUSHROOMS ATOP GARLIC – OLIVE OIL SEASONED PASTA

–4 chicken tenderloins or breast strips

–mushrooms (baby bellas, 5 or 6)

–minced garlic

–olive oil

–salt and pepper

–parsley (fresh)

–pasta (boxed)

–chicken broth (non-fat, low sodium)

1 – Place sliced baby bella mushrooms, 5 or 6, in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Place 1 cup of pasta in an uncovered baking dish.  Add water to cover pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Place garlic – herb breadcrumbs in a plastic bag, and add the chicken.  Shake well.  Place chicken amid the mushrooms in the baking dish.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 5 and one-half minutes.

4 – Drain the pasta.  Add 1 teaspoon of minced garlic and several drops of olive oil.  Stir.

5 – Serve the chicken and mushrooms hot, atop the pasta.

–chicken and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.