Chicken Parmesan with Red-Wine Pasta Sauce

Ingredients

• 0.5 teaspoon pepper black divided
• 0.5 cup cooking wine dry red
• 1 large egg white lightly beaten
• 1 Dash ground pepper red
• 0.5 cup italian-seasoned breadcrumbs 
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 4 ounces pasta uncooked
• 1 tablespoon olive oil 
• 4 teaspoons parmesan cheese grated
• 2 ounces part-skim mozzarella cheese shredded
• 0.1 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 2 cups no sugar-added tomato-and-basil pasta sauce light

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine breadcrumbs and seasoning in a shallow dish. Dip chicken in egg white; sprinkle with 1/4 teaspoon black pepper and salt, and dredge in breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add chicken; cook 3 minutes on each side.
5. Remove chicken from pan; keep warm.
6. Add remaining 1/4 teaspoon black pepper, red pepper, and wine to pan, scraping pan to loosen browned bits. Cook 1 minute.
7. Add pasta sauce; cook 1 minute or until bubbly.
8. Arrange chicken over sauce; top each breast half with a spoonful of sauce, and sprinkle with cheeses. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
9. Drain pasta.
10. Serve chicken and sauce over pasta.
11. Garnish with basil, if desired.