Rating: 4 stars
50 Ratings
  • 5 star values: 21
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

Add fresh flavors to a weeknight staple with this family-friendly chicken menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

Elizabeth Nelson
Recipe by Cooking Light October 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 1 chicken breast half and 1 cup pasta mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

    Advertisement
  • Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

  • Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Nutrition Facts

474 calories; fat 11.5g; saturated fat 6.2g; mono fat 2.7g; poly fat 0.9g; protein 46.8g; carbohydrates 44g; fiber 2.3g; cholesterol 121mg; iron 3.8mg; sodium 592mg; calcium 57mg.
Advertisement