For 2 servings, you'll need:
+ 1 chicken breast
+ whole wheat penne (any short shape will do), 1/2 pound
+ fresh grape tomatoes, 1 pint
+ garlic, 2 cloves, minced
+ olive oil
+ red wine (I used Syrah, but basically any red will do), 2 splashes
+ heavy cream, about 1/3 cup
+ parmesan cheese, grated, about 1/2 cup (more, if you like)
In a skillet, bring 2-3 tablespoons of olive oil to medium-high heat. Liberally season the chicken on both sides with S&P. Cook for about 6-7 minutes on each side. Allow to rest, then slice thinly.
Cook pasta until al dente, according to package directions.
After removing chicken from pan, deglaze pan with red wine. Add the tomatoes, toss to coat in oil and wine, and cover. Every minute or so, remove lid and give the tomatoes a gentle wiggle. When all of them are blistered (their skins are shriveled up), add the garlic and chicken. Cook for just a minute; remove from heat, and stir in heavy cream and parmesan cheese. Serve atop pasta. Enjoy!