Title: Chicken with Linguine, Leeks, and Tomatoes
Categories: Poultry
Yield: 4 Servings

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

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