Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. (Chicken breasts should be fairly thin after pounding).
Sprinkle chicken with 1/4 teaspoon of the salt and the pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
Heat 1 tablespoon butter in a large non-stick 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; saute 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat and stir in remaining 1 tablespoon of butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (62%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 66.8mg||2 %|
|Potassium 85.2mg||2 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.4g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 127
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