Ingredients
The following ingredients have 4 Servings
- 2 Tbs. olive oil
- 4 boneless skinless chicken breasts, (about 1 ¼ lbs.)
- 2 Tbs. grated Parmesan
- 1 tsp. dried Italian seasoning
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- 1 (15 ounces) can tomato sauce
- 1 (14.5 ounces) can diced tomatoes with basil and oregano
- 1 3/4 cups water
- 8 ounces uncooked mini penne pasta (, 2 cups)
- ¼ cup red wine
- 4 slices fresh mozzarella
- ¼ cup grated Parmesan
- ¼ cup torn fresh basil leaves
Instruction
- Heat oil in large non-stick skillet over medium-high heat.
- Season chicken with Parmesan, Italian seasoning, garlic powder and kosher salt.
- Cook chicken until browned on both sides, about 6 minutes, turning once.
- Add tomato sauce, diced tomatoes with their juices, water, uncooked pasta and red wine and bring to a boil.
- Cook 10 minutes or until chicken is cooked through and pasta is al dente.
- Top chicken with mozzarella slices. Reduce heat to low and cook, covered, until mozzarella is melted, about 2 minutes.
- Sprinkle with Parmesan and top with fresh basil.
