Chicken with Linguine, Leeks, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken 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 |
vegetable cooking spray |
2 teaspoons margarine |
3 cups sliced leeks (about 3 medium) |
3 garlic cloves, minced |
1 cup low-salt chicken broth |
1/2 teaspoon dried basil |
1/8 teaspoon salt |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
4 ounces linguine, uncooked |
Directions:
1. 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.
2. 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.
3. 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.
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