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    Default Rachael Ray's Slim Chicken Parmesan

    8 ounces whole wheat penne pasta
    Four 5-ounce skinless, boneless chicken breast halves
    Salt and pepper
    1 tablespoon extra-virgin olive oil
    2 cloves garlic, finely chopped
    1/3 cup dry red wine
    One 28-ounce can chopped tomatoes
    4 ounces fresh mozzarella cheese, thinly sliced
    1/3 cup grated parmesan cheese
    1/3 cup finely chopped flat-leaf parsley


    In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.

    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.

    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.

    Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

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