CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

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