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
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
- 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 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.
- Poultry, Main Dishes