Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity in the tomatoes. Mini balls of fresh mozzarella, also called ciliegine, melt just enough in the finished pasta so that the dish feels extra cheesy. This would also be delicious with cooked, crumbled Italian turkey sausage or with simply sauteed shrimp.

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Credit: Caitlin Bensel

Recipe Summary

20 mins
15 mins
Serves 4 (serving size: 2/3 cup pasta, 1 cutlet, and 1/2 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

  • Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.

  • Add remaining 1/4 teaspoon salt, tomatoes, wine, 1/4 cup basil, and carrot to drippings in pan; bring to a boil. Cook 3 minutes or until tomatoes begin to break down, stirring frequently. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove pan from heat; stir in mozzarella and 1/4 cup Parmesan.

  • Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.

Nutrition Facts

512 calories; fat 16g; saturated fat 6g; protein 43g; carbohydrates 51g; fiber 7g; sugars 6g; sodium 598mg.