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.

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