Chicken With Linguine, Leeks, And Tomatoes
| 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)
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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