Note: The small bit of creamer cuts the sharp flavor of tomato, creating a savory and mild sauce for the chicken and pasta.
–6 chicken tenderloins or breast strips
–garlic – herb breadcrumbs (or plain)
–pasta (of your choice, boxed)
–creamer (almond or soy for lactose – free; or dairy)
–marinara sauce (spaghetti sauce; I used Newman’s Own Sockarooni)
–mushrooms (4 or 5 baby bellas, chopped)
–minced garlic (in a jar, 1 tablespoon)
–salt and pepper
–Parmesan cheese (shredded)
1 – Place 1 cup of uncooked pasta in a small, uncovered baking dish with water to cover, plus another inch. Season with salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes. When finished, cover to preserve warmth.
2 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour a small amount of garlic – herb breadcrumbs in the plastic bag. Shake well. Place the chicken in a covered baking dish. Microwave on high for 8 minutes. When finished, keep covered to preserve warmth.
3 – Place one-fourth cup of red wine in a covered baking dish. Add one-half jar of marinara sauce. Add 3 tablespoons of almond or soy creamer (or dairy). Add 1 tablespoon of minced garlic. Finish with a few drops of olive oil. Stir well. Microwave on high for 3 minutes.
4 – Slice the chicken into bite-sized pieces. Stir into the heated sauce. Then microwave for 1 minute.
5 – Serve the chicken and sauce, hot, atop the pasta. Sprinkle with shredded Parmesan cheese.