CHICKEN TOMATO PESTO WITH BASIL – TOMATOES – BASIL PESTO – CHOPPED ONION – CRUMBLED FETA CHEESE – MINCED GARLIC

Choose a different cheese if feta is not your thing. . .

For 2:

–3 chicken tenderloins

–tomatoes (half a can; do NOT drain)

–basil pesto (ready prepared in a jar, 2 tablespoons)

–onion (chopped, one-quarter cup)

–feta cheese (crumbled, one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–basil (dried, 1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the basil pesto, onion, feta, minced garlic, salt and pepper to taste, in a small mixing bowl.  Gradually add the tomatoes, with their juice, stirring constantly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and basil.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

CHICKEN TENDERS WITH SHREDDED CARROTS – SLICED VIDALIA ONION – CELERY SEASONED WITH BAY LEAVES AND ACCOMPANIED BY HOMEMADE – PUREED – CHILLED TOMATO PESTO WITH FRESH TOMATOES – PINE NUTS – CILANTRO – EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – GREEN ONIONS

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (fresh, packaged, 1 handful)

–Vidalia onion (one-half, large, sliced)

–celery (fresh, 2 stalks, chopped)

–bay leaves (2, dried)

–salt and pepper

–olive oil

Tomato pesto:

–tomatoes (2, fresh, medium, chopped)

–pine nuts (4 tablespoons)

–cilantro (1 tablespoon, dried)

–extra virgin olive oil (3 tablespoons)

–minced garlic (1 tablespoon, bottled)

–green onions (2 stalks, chopped)

–salt to taste

1 – Add chopped tomatoes, pine nuts, cilantro, extra virgin olive oil, minced garlic, green onions, with salt to taste in a food processor.  Puree until smooth.  Refrigerate until time for dinner.

2 – Place the shredded carrots, celery, and onion, with 2 bay leaves, in a covered baking dish.  Add one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes and 30 seconds.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the tomato pesto on the side.

–chicken and tomato pesto adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

CHICKEN IN SPICY MARINARA SAUCE WITH TOMATO PESTO – MINCED GARLIC – WHITE WINE ATOP ANGEL HAIR PASTA

–4 chicken tenderloins or breast strips

–tomato (vine-ripened, if possible; medium)

–tomato pesto (in a jar)

–minced garlic

–cayenne pepper (bottled)

–white wine

–angel hair pasta (one-quarter package)

–salt and pepper

–olive oil

1 – Place one-quarter package of angel hair pasta in a long, covered baking dish, with 1 inch of water.  Season with salt.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the tomato, season with salt and pepper, and place in a covered baking dish.  Place 3 tablespoons of tomato pesto in a measuring cup.  Add 1 tablespoon of minced garlic and a little white wine.  Stir.  Pour the sauce into the dish with the chopped tomato.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the sauce.  Season with salt, pepper, cayenne pepper, and olive oil.

4 – Microwave the chicken and sauce on high for 6 minutes.

5 – Serve the chicken and sauce hot, atop the pasta.

–adapted from allrecipes.com.

A Simple Dinner:  PARSLEYED COD WITH SPICY TOMATO PESTO IN CLAM JUICE ATOP QUINOA WITH BROTH

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

–parsley (fresh)

–Sriracha sauce

–tomato pesto (in a jar)

–clam juice (bottled; or fish broth)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the cod in a covered baking dish with a little clam juice.  In a small mixing bowl, place 2 tablespoons of tomato pesto and 1 teaspoon of Sriracha sauce.  Stir well.  Spread the pesto/sauce atop the cod.  Sprinkle the cod with parsley.  Microwave on high for 7 minutes.

3 – Serve the cod hot, atop the quinoa.

–recipe original.