Slim Chicken Parmesan

• 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

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.

whole wheat penne, chicken breast halves, salt, extra virgin olive oil, garlic, red wine, tomatoes, mozzarella cheese, parmesan cheese, flat leaf parsley

Taken from www.food.com/recipe/slim-chicken-parmesan-381775 (may not work)