Ingredients Jump to Instructions ↓

  1. 8 ounces whole wheat penne pasta

  2. Four 5-ounce skinless, boneless chicken breast halves

  3. Salt and pepper

  4. 1 tablespoon extra-virgin olive oil

  5. 2 cloves garlic, finely chopped

  6. 1/3 cup dry red wine

  7. One 28-ounce can chopped tomatoes

  8. 4 ounces fresh mozzarella cheese, thinly sliced

  9. 1/3 cup grated parmesan cheese

  10. 1/3 cup finely chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. 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. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.

  2. 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.

  3. 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.

  4. 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.

  5. Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.


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