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.
–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.
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