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.