| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Ground red pepper |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Ground cumin |
|
|
Vegetable cooking spray |
| 2 |
ts |
Margarine |
| 3 |
c |
Sliced leeks; (3 medium) |
| 3 |
|
Cloves garlic; minced |
| 1 |
c |
Low-salt chicken broth |
| 1/2 |
ts |
Dried basil |
| 1/8 |
ts |
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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