Chicken with linguine~ leeks~ & tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken | |
| Breast halves | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Ground red pepper |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Ground cumin |
| Vegetable cooking spray | ||
| 2 | teaspoons | Margarine |
| 3 | cups | Sliced leeks -- (3 medium) |
| 3 | Cloves garlic -- minced | |
| 1 | cup | Low-salt chicken broth |
| ½ | teaspoon | Dried basil |
| ⅛ | teaspoon | Salt |
| 14½ | ounce | No-salt-added whole tomatoes |
| (1 can) | ||
| Undrained and chopped | ||
| 4 | ounces | Linguine -- uncooked |
Directions
Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.
Combine ¼ teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.
Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add the chicken, and cook 1-½ minutes on each side or until lightly browned. Remove from skillet; set aside.
Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender. Add chicken broth and next 3 ingredients; bring to a boil.
Break linguine into 2-inch pieces; add linguine and chicken to skillet. Cover and cook over medium-low heat 15 minutes or until pasta is tender. Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and vegetables).
Recipe By : Cooking Light, March 1995, page 110 From: Date: