–6 chicken breast strips
–potatoes (red, 3 one-inch, quartered)
–milk (dairy or almond, not soy; one-third cup)
–green peas (half a package)
–shredded carrots (1 handful)
–baby bella mushrooms (quartered, 2)
–sliced red onion (also called purple, one-quarter, large)
–minced garlic (bottled, 1 tablespoon)
–thyme (bottled, 1 teaspoon, divided)
–Worcestershire sauce (1 tablespoon)
–tomato sauce (I used Ragu garden pasta sauce, 2 tablespoons, bottled)
–bone broth (I used organic chicken, one-half cup, packaged)
–salt and pepper
1 – Place the quartered potatoes in a covered baking dish with one-third cup of water. Season with salt, pepper, and olive oil, all to taste. Microwave on high for 7 minutes. When finished, drain, and place in a food processor. Place the milk in a microwaveable measuring cup, and microwave for 1 minute. In the food processor, slowly add the warm milk while pulsing. When finished, set aside.
2 – Place the bone broth, Worcestershire, and tomato sauce in a covered baking dish, and stir. Microwave on high for 3 minutes.
3 – When finished, place the green peas, shredded carrots, mushrooms, onion, and half the thyme in the sauce. Stir. Add the chicken on top. Season with salt, pepper, and the remainder of the thyme. Finish with a few drops of olive oil.
4 – Microwave on high for 8 minutes. When finished, check a center piece to be sure of doneness. If not cooked, replace in the microwave for 1 minute more.
5 – Reheat the mashed potatoes by placing in a baking dish and microwaving for 1 minute.
6 – Serve the chicken and vegetables, hot, atop the mashed potatoes.
–recipe adapted from Real Simple magazine.