A variation on chicken spaghetti. . .
–3 chicken tenderloins (organic)
–Italian tomato sauce (I use Pomi; 1 cup)
–chopped white mushrooms (4 or 5, fresh)
–chopped green onions (one-quarter cup)
–Parmesan cheese (shredded, one-quarter cup)
–red wine (one-eighth cup)
–salt and pepper
–extra virgin olive oil
–rotini pasta (1 cup dry; microwave uncovered in water to cover pasta for 6 minutes; then microwave on 50 percent power for 8 minutes more)
1 – Place the tomato sauce in a covered baking dish. Add red wine. Microwave on high for 2 minutes.
2 – Place the chicken in the tomato sauce. Add, on top, mushrooms, onions, and Parmesan cheese. Finish with a few drops of extra virgin olive oil.
3 – Microwave on high for 5 and one-half minutes. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 minute more. (Long cooking time is because of the cold vegetables.)
4 – Serve the chicken and sauce atop pasta.