–6 chicken tenderloins or breast strips
–penne pasta (1 cup, dry)
–mushrooms (baby bellas, 5 or 6, sliced)
–cornbread dressing (packaged)
–Parmesan cheese (shredded)
–slivered almonds (one-half small package)
–chicken broth (non-fat, low sodium)
–cream sherry (optional)
–salt and pepper
1 – Place the chicken in a covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 8 minutes. When finished, cut into bite-sized pieces. Keep covered to preserve warmth.
2 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover. Season with salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes. When finished, cover to preserve warmth.
3 – In a small mixing bowl, combine one-third cup of cornbread dressing with a generous amount of Parmesan cheese. Add olive oil and then stir well. Set aside.
4 – Place one-third cup of chicken broth, one-fourth cup of cream sherry (optional), and one-eighth cup of soy creamer in a microwaveable cup. Microwave for 1 and one-half minutes. In a second cup, place 1 tablespoon of flour. Slowly add the hot liquid, stirring briskly. Place the sauce in a covered baking dish. Microwave on high for 3 minutes. Stir well.
5 – Drain the pasta and place in the dish with the sauce. Add the chicken. Add 1 handful of sliced mushrooms. Stir well. Sprinkle the cornbread – Parmesan dressing on top. Then finish with silvered almonds.
6 – Return to the microwave for 5 more minutes for heating well.
7 – Serve the chicken hot.
–chicken adapted from The White House Chef Cookbook (from the Kennedy administration).