DECONSTRUCTED CHICKEN SPAGHETTI WITH ITALIAN TOMATO SAUCE – CHOPPED WHITE MUSHROOMS – CHOPPED GREEN ONIONS – PARMESAN CHEESE AND A LITTLE RED WINE ATOP ROTINI PASTA

A variation on chicken spaghetti. . .

For 2:

–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.

–recipe original.