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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe from Rachael Ray. Ingredients:
8 ounces whole wheat penne |
4 (5 ounce) boneless skinless chicken breast halves |
salt and pepper |
1 tablespoon extra virgin olive oil |
2 garlic cloves, finely chopped |
1/3 cup dry red wine |
1 (28 ounce) diced tomatoes |
4 ounces fresh mozzarella cheese, thinly sliced |
1/3 cup parmesan cheese, grated |
1/3 cup flat leaf parsley, finely chopped |
Directions:
1. 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. 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.
4. 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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