Chicken with Linguini 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

Preparation

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.

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.

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.

Nutritional Information

Calories:

329 (13% from fat)

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