–4 chicken tenderloins or breast strips
–mushrooms (baby bellas, 5 or 6)
–salt and pepper
–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.