–6 chicken tenderloins or breast strips
–breadcrumbs (plain, boxed)
–asparagus (1 small handful, fresh)
–bay leaves (2, dried)
–green onions (3 stalks, sliced)
–brandy (purchase a small, inexpensive bottle)
–salt and pepper
–basil pesto (bottled, 2 heaping tablespoons)
–mixed vegetables (frozen package)
–chicken broth (non-fat, low sodium)
–onion (one-half, sliced)
1 – Place a package of mixed vegetables in a slow cooker. Add chicken broth to cover. Then add one-half sliced onion and 2 heaping tablespoons of basil pesto. Season with salt, pepper, and olive oil. Place slow cooker on low, and cook for 5 and one-half hours. When finished, place setting on warm until time for dinner.
2 – Cut off ends of the asparagus, and then cut into 1 – inch pieces. Place in a covered baking dish with a little brandy. Add more water to dilute brandy. Add 3 chopped stalks of green onions and 2 bay leaves. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
3 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Add a small amount of plain breadcrumbs. Shake well.
4 – Add the chicken to the asparagus and green onions. Season with salt, pepper, and olive oil. Microwave on high for 7 and one-half minutes.
5 – Serve the soup as a first course. Then serve the chicken hot, with vegetables of your choice.
–soup and chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.