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:

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