CHEESY CHICKEN TENDERS WITH PARMESAN – MOZZARELLA – FETA – MINCED GARLIC – CHIVES – IN MARINARA & RED WINE SAUCE ATOP SPAGHETTI

If you like cheese and marinara together, this is the recipe for you. . .

For 2:

–3 chicken tenderloins (room temperature)

–Parmesan cheese (one-eighth cup)

–mozzarella cheese (one-eighth cup)

–feta cheese (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–chives (2 tablespoons, dried)

–marinara sauce (I used Bertolli; 3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a large, covered baking dish.  Pour in the red wine.  Season the chicken with salt and pepper.  Top each chicken tenderloin with 1 tablespoon of marinara sauce.  The sprinkle on the Parmesan, mozzarella, and feta cheese.  Use 1 or 2 drops of extra virgin olive oil on top.  Then sprinkle with chives.

2 – Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, microwave for 2 minutes more.

3 – Serve the chicken, hot, atop pasta.  (Microwave pasta in salted water for 6 minutes; then microwave on 50 percent power for 8 minutes.  Microwave a shorter time for al dente pasta.)

–recipe original.

CHUNKY SALMON & PASTA WITH ONION – PARSLEY – PARMESAN IN MARINARA & RED WINE SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–bowtie pasta (1 cup)

–onion (one-half, medium)

–parsley (fresh, 1 handful, chopped)

–Parmesan cheese (shredded)

–spaghetti sauce (bottled; I used Ragu with herbs)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Keep submerged in water to preserve warmth.  Set aside.

2 – Chop one-half onion and place in a covered baking dish in a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Place the salmon in a covered baking dish with a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, break the salmon apart with a fork, discarding the skin.

4 – Place one-half jar of spaghetti sauce atop the cooked onion.  Chop 1 handful of parsley, and add to the baking dish.  Stir well.  Microwave on high for 5 minutes.

5 – Drain the pasta in a colander, and then add to the spaghetti sauce and onion.  Stir well.  Add the chunky salmon to the top of the dish, in the middle.  Then sprinkle the whole with Parmesan cheese, generously.

6 – Serve the salmon and pasta hot.

–recipe original.