My favorite recipe for classic chicken parmesan is Tyler Florence's variation with a homemade tomato sauce, crisp, succulent chicken, and briny olives. However, it's not necessarily a dish that comes together quickly. That's why I was excited to come across another recipe for the Italian-American favorite. With whole wheat pasta, a rapid tomato sauce, and no breading, this rendition is not only faster, but it's also healthier! It doesn't lack flavor, however; it's still a cheesy and hearty pasta.
For a restaurant-worthy feast at home, serve with a green salad, garlic bread, and a glass of Chianti. Learn how to make it now.
8 ounces whole wheat penne pasta Serves 4.
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley
8 ounces whole wheat penne pasta