–6 chicken tenderloins or breast strips
–parsley (fresh, 2 tablespoons chopped; or 1 tablespoon dry)
–sweet orange marmalade (bottled, 3 heaping tablespoons)
–white wine (cooking wine is fine; one-fourth cup)
–salt and pepper
–bowtie pasta (or penne pasta, boxed, 1 and one-half cups, dry)
–minced garlic (in a jar, 1 tablespoon)
1 – Place pasta in an uncovered baking dish. Add garlic and one-half teaspoon of salt. Just cover the pasta with water. Stir. Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes. When finished, cover to preserve warmth. Drain just before serving.
2 – In a small mixing bowl, place the marmalade. Slowly add the white wine, stirring vigorously. Set aside.
3 – Place the chicken in a covered baking dish. Season with salt and pepper. Pour the marmalade/wine sauce on top. Season with olive oil (to taste). Sprinkle parsley on top.
4 – Microwave the chicken for 8 minutes on high.
5 – Serve the chicken and sauce, hot, atop the pasta.