Wednesday, July 15, 2009

Chicken Parmigiana and Pasta

From Every Day with Rachael Ray August 2009

8oz whole wheat penne pasta
Four 5oz skinless, boneless chicken breast halves
Salt and pepper
1 Tbsp EVOO
2 cloves garlic, finely chopped
1/3 C dry red wine
One 28oz can chopped tomatoes
4oz fresh mozzarella cheese, thinly sliced
1/3 C grated parmesan cheese
1/3 C finely chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 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, 8-10 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.

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