Wednesday, February 23, 2011
Chicken With Linguine, Leeks, and Tomatoes
Here's another delicious chicken recipe that will have you coming back for more. The best part it, it's Tot approved! That's right, my little girl loved this recipe as did my wife and I.
4 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
2 teaspoons stick margarine or butter
3 cups sliced leeks (about 3 medium)
3 garlic cloves, minced
1 (14.5 oz) can fat-free, less sodium chicken broth
1/2 teaspoon dried basil
1/8 teaspoon salt
1 (14.5 ounce) can no salt added whole tomatoes, un-drained and chopped
4 ounces linguine, uncooked and broken into 2-inch pieces
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine 1/4 teaspoon salt and next ingredient; sprinkle over both sides of chicken.
2. Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 1 1/2 minutes on each side or until lightly browned. Remove chicken from pan.
3. Add leeks and garlic to pan; cook over medium-high heat 5 minutes or until tender, stirring frequently. Add chicken, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat to medium-low, and cook 20 minutes. Uncover, and increase heat to medium-high. Simmer, uncovered, 5 minutes or until liquid evaporates and pasta is done. Yeild:4 servings (serving size: 1 chicken breast half and 2.3 cup pasta mixture) 326 calories, 4g fat