Cooking

Chicken with Linguine, Leeks, and Tomatoes

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Chicken with Linguine, Leeks, and Tomatoes

Servings 4
Calories 140 kcal

Ingredients

  • 4 skinned (4-ounce) boned chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground red pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground cumin
  • Vegetable cooking spray
  • 2 tsp margarine
  • 3 cups sliced leeks about 3 medium
  • 3 garlic cloves minced
  • 1 cup low-salt chicken broth
  • 1/2 tsp dried basil
  • 1/8 tsp salt
  • 1 can no-salt-added whole tomatoes (14 1/2-ounce) undrained and chopped
  • 4 oz linguine uncooked

Instructions

  1. 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.
  2. 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.
  3. 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.

Chicken with Sherry-Soy Reduction Sauce

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Chicken with Sherry-Soy Reduction Sauce

Servings 4
Calories 53 kcal

Ingredients

  • Cooking spray
  • 4 skinless (6-ounce) boneless chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup dry sherry
  • 1 Tbs sugar
  • 2 Tbs low-sodium soy sauce
  • 2 Tbs red wine vinegar
  • 1/8 tsp crushed red pepper
  • 1 tsp sesame oil
  • 1/4 cup thinly sliced green onions

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
  2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

Country Potatoes au Gratin

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Country Potatoes au Gratin

Servings 8
Calories 10 kcal

Ingredients

  • 2 tsp butter
  • 1 medium onion about 5 1/2 ounces, thinly sliced
  • 3 garlic cloves minced
  • 4 cups 2% reduced-fat milk
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 oz all-purpose flour about 2/3 cup
  • 6 oz shredded sharp cheddar cheese 1 1/2 cups, divided
  • 6 oz diced ham about 1 1/4 cups
  • 3 lbs peeled baking potatoes cut into 1/8-inch-thick slices
  • Cooking spray

Instructions

  1. Preheat oven to 350°.
  2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.
  3. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.