Note: For a robust, sharp taste, use ready-prepared Ragu or Paul Newman pasta sauce; for a more delicate flavor, use Bertolli pasta sauce.
–3 chicken tenderloins
–garlic – herb breadcrumbs (one-third cup, boxed)
–mushrooms (bottled, one-quarter cup)
–red wine (one-quarter cup)
–Parmesan cheese (shaved, one-eighth cup, boxed)
–marinara sauce (one-half jar; I used Bertolli pasta sauce)
–parsley (dried, 1 tablespoon)
–penne pasta (1 cup, dry; microwave in salted water for 6 minutes on high; then microwave for 8 minutes on 50 percent power)
–salt and pepper
–extra virgin olive oil
1 – Place the chicken tenderloins in a plastic bag. Season with salt and pepper. Pour in one-eighth cup extra virgin olive oil. Massage the chicken to distribute the oil. Then pour in the garlic – herb breadcrumbs. Shake well.
2 – Place the pasta sauce, mushrooms, red wine, and Parmesan cheese in a large, covered baking dish. Stir well. Microwave on high for 4 minutes. Then place the breaded chicken on top, spooning a bit of the sauce over the chicken. Finish with a few drops of extra virgin olive oil and the parsley.
3 – Microwave on high for 5 minutes. When finished, cut apart the center piece. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken and pasta sauce, hot, atop the pasta.