Note: To make a fancier recipe, substitute white wine for the chicken broth.
–6 chicken tenderloins or breast strips
–rosemary (dried, bottled, 1 teaspoon)
–basil (dried, bottled, 1 teaspoon)
–fresh tomato (medium, chopped)
–baby bella mushrooms (fresh, 4 or 5, quartered)
–sliced onion (one-half, medium)
–red bell pepper (one-half, sliced)
–chicken broth (one-eighth cup, non-fat, low sodium)
–cream peas (1 package)
–salt and pepper
–Bac’n pieces (1 tablespoon, bottled)
1 – Place the cream peas in a slow cooker. Add water to cover. Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil. Cook for 4 hours on low or 2 hours on high.
2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish. Season with basil, rosemary, salt, pepper, and olive oil. Microwave on high for 5 minutes. (The tomato will disintegrate, making for a sauce, and this is why you don’t need more than one-eighth cup of chicken broth.)
3 – Nestle the chicken with the vegetables and sauce. Season with salt, pepper, basil, rosemary, and olive oil. Microwave on high for 8 minutes. When finished, check a center piece for doneness. If not cooked, replace in the microwave for 1 minute more.
–chicken and peas adapted from Edward Giobbi’s Pleasures of the Good Earth.