Throughout Winter, most people turn to a bowl of soup, stew or curry to get warm and toasty but at times I feel like it’s just a bit too heavy and I need something lighter, but no less comforting. Enter pasta with hearty sauces. Chicken Parmigiana is originally made by crumbing the chicken breasts, frying them and then placing them in the tomato sauce to bake. I never do the crumbing part. I find that the crumbs almost always goes a little soggy because of the tomato sauce and it adds unnecessary fat to the meal. By just browning the chicken in a tablespoon or two of olive oil it…