Chicken With Linguine, Leeks, And Tomatoes

Recipe Ingredients

4		Boneless skinless chicken breast halves
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Ground red pepper
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Ground cumin
		Vegetable cooking spray
2 teaspoons	10ml	Margarine
3 cups	711ml	Sliced leeks - (3 medium)
3		Garlic - minced
1 cup	237ml	Low-salt chicken broth
1/2 teaspoon	2.5ml	Dried basil
1/8 teaspoon	0.6ml	Salt
14 1/2 oz	411g	No-salt-added whole tomatoes - (1 can)
		Undrained and chopped
4 oz	113g	Linguine - uncooked

Recipe Instructions

Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Combine 1/4 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 1-1/2 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).

Source:
Cooking Light, March 1995, page 110

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