Chicken With Linguine~ Leeks~ & Tomatoespoultry 4 boneless skinless chicken 1 breast halves 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 1/8 teaspoon ground cumin 1 vegetable cooking spray 2 teaspoon margarine 3 cup sliced leeks -- (3 medium) 3 cloves garlic -- minced 1 cup low-salt chicken broth 1/2 teaspoon dried basil 1/8 teaspoon salt 14 1/2 oz no-salt-added whole tomatoes 1 (1 can) 1 undrained and chopped 4 oz linguine -- uncooked 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). Recipe By : Cooking Light, March 1995, page 110 From: Date: |
