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| Chicken with Linguine, Leeks, and Tomatoes
4 Boneless skinless chicken
1/4 teaspoon of salt
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
1/4 teaspoon of ground red pepper
1/4 teaspoon of black pepper
1/8 teaspoon of ground cumin
Vegetable cooking spray
2 teaspoons of margarine
3 cups of sliced leeks; (3 medium)
3 Cloves garlic, minced
1 cup of low-salt chicken broth
1/2 teaspoon of dried basil
1/8 teaspoon of salt
14 1/2 ounces of No-salt-added whole tomatoes, undrained and chopped
4 ounces of Linguine, uncooked |
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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
Linguine with Chicken, Leeks And Tomatoes
2 tablespoons of Olive oil
4 Boneless skinless chicken
1/4 cup of Butter; (1/2 stick)
3 large Leeks; (white and pale , & green parts only), thinly sliced or 1 large onion, chopped
4 Garlic cloves, minced
one 28 ounce can of Italian plum tomatoes;
2 tablespoons of Dry vermouth
1 pound of Linguine; freshly cooked
1 cup of grated Parmesan
1/4 cup of chopped fresh basil
Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside. Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan. Serves 4. Bon Appetit magazine June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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