Chicken with Linguine, Leeks, and Tomatoes
- 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)
- 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.
