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Chicken with Linguine, Leeks, and Tomatoes

Yield 4 servings (serving size: 1 chicken breast half and 1 cup pasta and vegetables)

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

Nutrition Information

  • calories 329
  • caloriesfromfat 13 %
  • fat 4.6 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 32.7 g
  • carbohydrate 38.6 g
  • fiber 1.8 g
  • cholesterol 66 mg
  • iron 4.4 mg
  • sodium 364 mg
  • calcium 108 mg

How to Make It

  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.