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Chicken, Leeks, and Plum Tomatoes with Linguine

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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