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.
8 ounces uncooked whole-wheat spaghetti
1 tablespoon olive oil
4 (4-oz.) skinless, boneless chicken breast cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4 cups cherry tomatoes
1/4 cup dry white wine
1/2 cup thinly sliced fresh basil, divided
1 medium carrot, peeled and grated (about 1/4 cup)
3 ounces fresh mini mozzarella cheese balls (about 1/2 cup)
2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
Added sugars 0g
Calcium 24% DV
Potassium 19% DV
How to Make It
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.
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