Ingredients: |
Ingredients: 8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped (I use the stuff in the jar that you have to keep in the fridge - the ratio to fresh is on the container)
1/3 cup dry red wine (cheap cooking wine worked fine)
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced (Store brand pre-sliced from Wal-Mart)
1/3 cup grated Parmesan cheese
1/3 cup finely chopped flat-leaf parsley (fresh)
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Directions: |
Directions:In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon Parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer chicken to a platter.
Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining Parmesan and serve alongside the chicken. |
Personal
Notes: |
Personal
Notes: Change is good
Browning chicken in a little olive oil rather than breading and deep-frying cutlets means fewer carbs and less fat. Whole wheat pasta, and a scaled-back portion size, add fiber and reel in runaway calories. Fresh parsley, tomatoes and red wine create an authentic Italian flavor, so you need less mozzarella.
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This recipe for Slim Chicken Parmesan is from