Chicken, Leeks, and Plum Tomatoes with Linguine

Photo: DebMj1

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 13%
  • Fat: 6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 35g
  • Carbohydrate: 57.6g
  • Fiber: 4.2g
  • Cholesterol: 61mg
  • Iron: 5mg
  • Sodium: 663mg
  • Calcium: 246mg


  • 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


  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.
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