Worthy of company. . .
–6 organic chicken tenderloins
–shredded carrots (packaged, 1 handful)
–red onion (one-half, medium, sliced)
–baby bella mushrooms (4 or 5, chopped, fresh)
–fresh parsley (1 handful, chopped)
–minced garlic (1 tablespoon))
–red wine (one-quarter cup)
–pureed tomatoes (half a can, drained)
–marinara sauce (I used Ragu “Mama’s garden” variety; 3 tablespoons)
–salt and pepper
–extra virgin olive oil
1 – Place the red onion, mushrooms, parsley, minced garlic, red wine, pureed tomatoes, marinara sauce in a large, covered baking dish. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes.
2 – Place the chicken tenders amid the sauce. Season with salt, pepper, and a few drops of extra virgin olive oil.
3 – Microwave on high for 9 minutes. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 – 2 minutes more.
4 – Serve the chicken and sauce hot.
–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.