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Name: Chicken with Linguine, Leeks, and Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 14 1/2 oz No-salt-added whole; 4 Boneless skinless chicken; 1/4 ts Garlic powder; 3 Garlic minced; 1 c Low-salt chicken broth; 1/4 ts Ground red pepper; 1/8 ts Ground cumin; Vegetable cooking spray; 2 ts Margarine; Undrained and chopped; 1/4 ts Salt; 4 oz Linguine; uncooked; 1/4 ts Black pepper; 3 c Sliced leeks; (3 medium); 1/2 ts Dried basil; 1/4 ts Paprika; 1/8 ts Salt

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INGREDIENTS

14 1/2 oz No-salt-added whole
4 Boneless skinless chicken
1/4 ts Garlic powder
3 Garlic ; minced
1 c Low-salt chicken broth
1/4 ts Ground red pepper
1/8 ts Ground cumin
Vegetable cooking spray
2 ts Margarine
Undrained and chopped
1/4 ts Salt
4 oz Linguine; uncooked
1/4 ts Black pepper
3 c Sliced leeks; (3 medium)
1/2 ts Dried basil
1/4 ts Paprika
1/8 ts Salt

Servings

INSTRUCTIONS

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. Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and vegetables). Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:45:25 -0400 From: TheCookie@aol.com

NOTES

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Chicken with Linguine, Leeks, and Tomatoes

14 1/2 oz No-salt-added whole
4 Boneless skinless chicken
1/4 ts Garlic powder
3 Garlic minced
1 c Low-salt chicken broth
1/4 ts Ground red pepper
1/8 ts Ground cumin
 Vegetable cooking spray
2 ts Margarine
 Undrained and chopped
1/4 ts Salt
4 oz Linguine; uncooked
1/4 ts Black pepper
3 c Sliced leeks; (3 medium)
1/2 ts Dried basil
1/4 ts Paprika
1/8 ts Salt

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.  Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and  vegetables).  Posted to MC-Recipe Digest V1 #171    Date: Sun, 28 Jul 1996 19:45:25 -0400    From: TheCookie@aol.com

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Nutrition

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Serving Size: 1 Serving (858g)
Recipe Makes: 4 Servings

Calories: 830
Calories from Fat: 219 (26%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 6.2g
Cholesterol 460.6mg		142 %
Sodium 690.6mg		24 %
Potassium 1595.2mg		42 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.5g
Protein 141.9g		203 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 830

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