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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Poultry 4 Servings

INGREDIENTS

4 Boneless skinless chicken
breast halves
1/4 t Salt
1/4 t Garlic powder
1/4 t Paprika
1/4 t Ground red pepper
1/4 t Black pepper
1/8 t Ground cumin
Vegetable cooking spray
2 t Margarine
3 c Sliced leeks, 3 medium
3 Cloves garlic, minced
1 c Low-salt chicken broth
1/2 t Dried basil
1/8 t Salt
14 1/2 oz No-salt-added whole
tomatoes 1 can
Undrained and chopped
4 oz Linguine, uncooked

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). Posted to
MC-Recipe Digest V1  #171  Date: Sun, 28 Jul 1996 19:45:25 -0400  From:
TheCookie@aol.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 433
Calories From Fat: 68
Total Fat: 7.6g
Cholesterol: 73.1mg
Sodium: 1935.4mg
Potassium: 1838.5mg
Carbohydrates: 53.4g
Fiber: 7.4g
Sugar: 18.5g
Protein: 40.6g


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