Recipe by Cooking Light March 1998

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

427 calories; calories from fat 13%; fat 6g; saturated fat 2.5g; mono fat 1.4g; poly fat 1.1g; protein 35g; carbohydrates 57.6g; fiber 4.2g; cholesterol 61mg; iron 5mg; sodium 663mg; calcium 246mg.
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