GREEK CHICKEN PASTA WITH TOMATO – FETA – BLACK OLIVES / CAESAR SALAD

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Another quick and easy meal, from the kitchen of Celia Hayes, this time with a Greek twist. I make a similar version of this using ground turkey instead of the chicken, (I use a skillet and this is a microwave recipe), I then forego the dressing and would season with Cavenders Greek Seasoning. It is a fantastic blend of spices.

THE MEDITERRANEAN MICROWAVE

–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)

–Parmesan cheese

–Italian seasoned breadcrumbs

–parsley, basil, oregano, garlic powder

–salad greens

–creamy Caesar salad dressing

–seasoned croutons

 

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.

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