Chicken Parmesan with Red-Wine Pasta Sauce

recipe
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.

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 14 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Elizabeth Taliferro,

Oxmoor House Healthy Eating Collection

June 2006
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