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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.
Chicken with Sherry-Soy Reduction Sauce
- 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
- 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.
- 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
- 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
- Preheat oven to 350°.
- 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.
- 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.
Classic Roast Chicken with Gravy
- Chicken:
- 1 whole roasting chicken ((3 3/4-pound))
- 1 Tbs butter (softened)
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rubbed sage
- 1/8 tsp freshly ground black pepper
- 2 carrots (peeled and halved)
- 4 stalks celery (halved)
- 1 onion (quartered)
- Gravy:
- 1/2 cup dry white wine
- 1 1/2 cups fat-free (less-sodium chicken broth)
- 2 Tbs all-purpose flour
- 3 Tbs water
- 1/4 tsp salt
- Preheat oven to 375°.
- To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
- Bake at 375° for 40 minutes.
- Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
- To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
- Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
- Remove skin from chicken; discard. Carve chicken, and serve with gravy.