Cut this checkered-tablecloth specialty down to size. Ingredients:
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
Slim Chicken Parmesan - Tip
Change is good
Browning chicken in a little olive oil rather than breading and deep-frying cutlets means fewer carbs and less fat. Whole wheat pasta, and a scaled-back portion size, add fiber and reel in runaway calories. Fresh parsley, tomatoes and red wine create an authentic Italian flavor, so you need less mozzarella.
Directions:
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.

That sounds very yummy!