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Chicken Parmesan with Red-Wine Pasta Sauce

Prep time 9 mins
Cook time 14 mins
Yield 4 servings (serving size: 1/2 cup pasta, 1 chicken breast half, about 1/3 cup sauce, 1 teaspoon parmesan cheese, and 2 tablespoons mozzarella cheese)
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.


  • 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)

Nutrition Information

  • calories 462
  • fat 11.3 g
  • satfat 3.4 g
  • protein 49.7 g
  • carbohydrate 37.8 g
  • fiber 3.4 g
  • cholesterol 111 mg
  • iron 3.7 mg
  • sodium 867 mg
  • calcium 196 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection