Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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).

Recipe By : Cooking Light, March 1995, page 110

From: Date:

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