–4 chicken tenderloins or breast strips
–pasta (small pieces)
–tomatoes (1 can, diced, with the liquid)
–tomato sauce (one-half can)
–feta cheese (one-half small container)
–black olive (1 small can, sliced)
–Italian seasoned breadcrumbs
–parsley, basil, oregano, garlic powder
–creamy Caesar salad dressing
1 – Measure two-thirds cup of pasta and place in a covered baking dish with 1 cup water. Season with one-half teaspoon of salt and a few drops of olive oil. Microwave on high for 2 and one-half minutes. Then microwave on 50 percent power for 7 and one-half minutes. Keep covered to preserve warmth.
2 – Place chicken in a covered baking dish with a little water. Season with parsley, basil, oregano, garlic, and olive oil. Set aside.
3 – Slice half an onion, and place in a small covered bowl with water. Microwave on high for 5 minutes.
4 – Place the cooked onion, tomatoes, tomato sauce, one-half container of feta cheese, black olives in a large, covered baking dish. Season with parsley, basil, oregano, garlic powder, and olive oil. Stir well. Microwave for 7 minutes on high. When finished, stir in the drained pasta. Set aside.
5 – Microwave the chicken for 5 minutes on high. When finished, slice into 1 – inch pieces. Place on top of the tomato – pasta mixture, spreading out to make a top layer. Sprinkle breadcrumbs on top, then finish with a layer of Parmesan cheese. Microwave for 1 minute more.
6 – Mix together 2 handfuls of salad greens, Parmesan cheese, and croutons with 2 tablespoons of Caesar salad dressing.
7 – Serve the salad as an appetizer, and then serve the chicken pasta hot.