Chicken, Leeks, and Plum Tomatoes with Linguine

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5 servings (serving size: 1 1/2 cups)


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4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking spray
1 cup low-salt chicken broth
1/4 cup dry vermouth
3 cups thinly sliced leek (about 3 large)
4 garlic cloves, minced
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
5 cups hot cooked linguine (about 12 ounces uncooked pasta)
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup chopped fresh basil


Sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove from skillet; cool and cut into thin slices. Set aside.

Add broth and vermouth to skillet, scraping pan to loosen browned bits. Add leek and garlic; sauté 10 minutes over medium-high heat or until tender. Stir in chicken and tomatoes; reduce heat, and simmer 5 minutes.

Combine tomato mixture, linguine, and cheese in a large bowl, and toss well. Spoon into bowls; sprinkle with basil.

Created date

March 1998

Nutritional Information

Calories 427
Caloriesfromfat 13 %
Fat 6 g
Satfat 2.5 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 35 g
Carbohydrate 57.6 g
Fiber 4.2 g
Cholesterol 61 mg
Iron 5 mg
Sodium 663 mg
Calcium 246 mg