Chicken Parmesan with Red-Wine Pasta Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start with a jar of pasta sauce and add a splash of red wine to make this quick and easy version of the classic Italian chicken dish. Ingredients:
4 ounces uncooked linguine |
1/2 cup italian-seasoned breadcrumbs |
1/2 teaspoon dried italian seasoning |
4 (6-ounce) skinless, boneless chicken breast halves |
1 large egg white, lightly beaten |
1/2 teaspoon black pepper, divided |
1/8 teaspoon salt |
1 tablespoon olive oil |
dash of ground red pepper |
1/2 cup dry red wine |
2 cups light no sugar-added tomato-and-basil pasta sauce |
4 teaspoons grated parmesan cheese |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
basil sprigs (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine breadcrumbs and seasoning in a shallow dish. Dip chicken in egg white; sprinkle with 1/4 teaspoon black pepper and salt, and dredge in breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan; keep warm. Add remaining 1/4 teaspoon black pepper, red pepper, and wine to pan, scraping pan to loosen browned bits. Cook 1 minute. Add pasta sauce; cook 1 minute or until bubbly.
4. Arrange chicken over sauce; top each breast half with a spoonful of sauce, and sprinkle with cheeses. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
5. Drain pasta. Serve chicken and sauce over pasta. Garnish with basil, if desired.
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