–6 chicken tenderloins or breast strips
–bowtie pasta (farfalle, 2 cups dry)
–pine nuts (packaged, one-half small)
–creamer (soy or almond for lactose – free; or dairy)
–marinara sauce (I used Newman’s Own)
–salt and pepper
1 – Place 2 cups of bowtie pasta in an uncovered baking dish, with water to cover plus 1 inch above. Microwave on high for 6 minutes; then microwave for 8 minutes on 50 percent power. When finished, keep covered to preserve warmth. Do not drain yet. Set aside.
2 – Place one-half jar of marinara sauce in a covered baking dish. Add one-third cup of soy or almond creamer, 3 tablespoons of Parmesan cheese, one-half small package of pine nuts, and a few drops of olive oil. Stir well. Microwave on high for 3 minutes. When finished, keep covered to preserve warmth.
3 – Place the chicken in a fresh, covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 8 minutes. When finished, cut into bite-sized pieces. Add to the seasoned marinara sauce. Stir well.
4 – Serve the chicken pasta hot.