–6 chicken tenderloins or breast strips
–oregano (fresh if possible, 2 tablespoons fresh; or one-half teaspoon dried)
–onion (one-half, sliced)
–tomato (1, medium, chopped)
–baby bella mushrooms (1 handful of sliced)
–red bell pepper (one-half, fresh, sliced)
–minced garlic (1 tablespoon, in a jar)
–red wine (one-quarter cup)
–cabernet marinara sauce (I used Newman’s Own; one-half container)
–bowtie pasta (1 cup, dry)
–salt and pepper
1 – Place the chopped tomato on a cutting board. Season with salt, pepper, and oregano. Then place the seasoned tomato in a covered baking dish. Add onion, baby bella mushrooms, red bell pepper, minced garlic, red wine, and cabernet marinara sauce. Season with olive oil. Stir. Microwave on high for 4 minutes.
2 – Nestle the chicken amid the sauce. Season with salt, pepper, oregano, and olive oil. Microwave on high for 9 minutes. When finished, check a center piece of chicken to be sure that it is done. If not, replace in the microwave for 2 minutes more.
3 – Serve the chicken and sauce hot, atop pasta (microwave pasta in water to cover, and salt to taste, for 6 minutes; then microwave for 8 minutes more on 50 percent power).
–chicken cacciatore inspired by the Campbell Soup Cookbook.